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Thanks fellas!! Appreciate the confirmation.

Just wanted to say thanks to all the members on here that helped me save these briskets. Such a great resource from a collection of courteous pitmasters!

Here it is - https://www.smokingmeatforums.com/threads/two-briskets-new-thermometer.287222/

This post is a carry over from here (post # 29) – https://www.smokingmeatforums.com/threads/40-to-140-in-4-a-guideline-and-what-to-consider.270191/page-2 One brisket turned out overly tender (crumbles), but was still very good. The other was way too hard and is now stew meat. We had plenty of...

Fellas - One brisket turned out good, but the other is stew meat. I'd like to give/get feedback, but definitely don't want to hijack this thread any more than I already have. I know some admins are pretty strict on that stuff and as a new member, I don't want to go pissing in someone's Cheerios...

You guys are awesome. This is exactly the help I was looking for. Tallbm - with your method, do you recommend 325 for a few hours as well? They're about 11 lbs./each (point and flat).

Also, would you do fat side up or down, in the pan?

Great to hear on the bacteria, thanks! Also a great idea on the brisket. I'm guessing there's no way to save it as a normal brisket rather than a pot roast? I've heard of people using a cup of coffee instead of beef broth.

"When in Doubt, PM somebody that KNOWS the answer" ---- I like that! I am in need of some help, if you guys can assist. We're having a party tomorrow afternoon so I smoked two briskets yesterday. I've probably smoked 40 briskets in my life and have always done them by time and feel (225 smoker...