Hi there and welcome!
Thanks for the tip. Those numbers were just to put in my bbq journal for reference yes I have done alot studying here on SMF. So thanks to all members on this forum for all the posts, tips , recipes.Hi there and welcome!
By the looks of your trim job and your results it seems you have done some studying up on smoking a brisket and are executing it well :D
Just remember that a brisket is done when it is tender all over rather than by time or temp alone. Temp will tell you when to check for tenderness.
Best place to temp probe a brisket is the thickest yet center most spot of the FLAT muscle. A brisket will fool you easily on temp so you have stab all over to test tenderness and when it goes in ALL OVER without resistance it is tender. I use a wooden kabob skewers and I personally start checking at 200F internal temp (IT) of the meat. With a prime brisket I'll check at 198F IT.
Keep it up and great job man! :D
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