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Good points! Lots of options so far

Fantastic! So with it resting for at least an hour, would you completely wrap or leave a little vent? With mine last night I pulled at 203 and wrapped tight to rest for about and a half if not a little more. In hindsight it probably climbed up to close to 210 because it was still too hot tot...

Great insight. I figured the tenderness would be difficult to define. Going to keep this in mind on my next brisket.

Thats some b Thats some beautiful looking brisket!! That's what I'm going for

Hey folks, thanks for all the help so far. I do have a couple term questions so I can better understand. By saying not cooking by IT I’m assuming not going by strict directions? And what would be considered probe tender? I usually just leave the meat thermometer in the brisket to maintain. So...

Greetings all. I have tried a few "full" briskets and can't seem to get them to slice like I want. I see people slice their meat and get nice full pieces but when I get to slicing it kind of falls apart. So I really have chunks and pieces more then anything. It is tender and IMO very good, just...