I'm trying another brisket today.
I started it at 6:30AM at 225 degrees. I'm getting ready to wrap it, the IT temp is162 degrees. I'll let it have a little more smoke because the AMPT is still smoking. It got to 162 in just 3.5 hours. I trimmed it real good but may have made a mistake by separating the point from the flat (thought I needed to cut it to fit in the MES 30). Maybe I should have just cut it in 1/2 just to the right of the label in the picture above. I guess I'll see when it is done . The point is way tenderer than the flat right now or at least it felt that way when inserting the temp. probes. I'll post some more pictures as it goes. I was thinking it would take way longer than this to get this high an IT. Anyway hopefully I'll be eating some tender moist brisket tonight!