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Checked the probe. Boiling water: 208F Ice water: 44F

Thanks Tom. Will give this a look / read.

Thank you.. I will give this a try today. Having said that, despite all the very useful advice I have recy here, I still feel the cut of meat also played a part and dint make the cook any easier. It was absolutely fat free and super lean. My guess it was a calf and not full grown.

Hmm... No I have not.. Only have one. I'll have to figure out how to do this.

Yes - it did shoot up fast from 160 to 200 after wrapping it - slightly over an hour. Then it took a while to get from 200 to 215. The Weber temperature was about 350F. Was following the hot and fast Method.

So this is my second brisket and I'm very much a newbie. The first time I pulled it too soon at 197F and it was under cooked. Equipment: Weber Kettle + offset This time I got a small brisket. About 3.5 lbs flat only. It was buffalo not beef. You dont get beef where I stay. The cut was...