Personally I think you are pulling a bit early at 190. Minimum 195 for me. And jarjar's toothpick test is tried and true. It should go in with no resistance. Trust me when I tell you that undercooked brisket can be a big disappointment. And don't forget that rest period. Leave plenty of time so you're not forced to rush it.
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What temp do you cook too? Any one else have any other recommendations?