whats a brisket???
How did that Brisket come out? Have you done any since?
I have one sitting in the fridge right now with a wet rub I use. (Stoagieman saw it last night) I also have a dozen pork chops with a dry mesquite rub just resting away.
If you really want a tender brisket get it above 185. 195 -200 is awesome.
I dunno what all the fuss is about, clip the fugger and torch the opposite end...