Probe was accurate, tested it recently.
I finally pulled the brisket at 210F internal, right at the 5 hour mark. I used a wooden skewer and it didnt go in "like butter" in the flat like it does in the point. But I've never seen anyone take a brisket to 210 or higher anyways so I figured, Im either not feeling it right or its overdone.
Held it for an hour and 15 min in a cooler.
It turned out VERY tender. The flat was probably the most tender I've ever had one turn out. Almost crumbly, but not quite. The flat was dry but not as dry as it usually comes out. I guess I did over cook it maybe. The point was juicy and good as always, would have liked more of the fat to render. My wife said it was "excellent" brisket, she never says that.
To me it was mediocre at best, but for me cooking I would say its better than average. Im very happy at the time it took. I dont think I'll ever do Low n Slow brisket ever again. I still need to learn to do hot n fast the correct way.
Pictures to come...
Nick