Quote:
Originally Posted by Bigmista
That's because every brisket is different. I have cooked two briskets on the same grate, same seasoning, same temp, same size and same trim. At 8 hours, one was 190, the other was 165. It's done when it's done and you have to learn what done feels like.
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Which was sort of my point. The OP wonders what the fuss is about since his first one turned out great. It's the second, third...fifteenth...twenty-sixth that become the issue!!
