brisket question

I don't flip or baste. 6 hours seems way too fast for a tender sliced brisket...are your smoker therms accurate? Is that a large center-cut or a very small whole brisket (packer)? At that pace, I would think you're pushing closer to 275*, but then again, a flat (center-cut) will cook faster without the point attached. I rarely smoke flats, but it seems like I run 225* for the first couple hours, then back it off to around 205-210* to slow it down for better tenderization during cooking.

Also, 200* will be a dry pull unless the fat-cap is still attached. 180-190 for slicing. Don't forget to rest it, foiled and wrapped in towels for an hour or so.

Eric

im a newbie as well but have visited this board frequently...two things ive read oher places:

1.  did you check the thermometers prior to smoking to make sure they are accurate?

2.  re-probe and make sure the probe is in the thickest part of the muscle...could be in the fat causing high reads...not as likely with two probes though. 

I agree with forluv with the basting/turning comment. good luck!
 

Strange stuff happens...Let it go until the probes or tooth picks pierce easily...JJ