Burnt ends...yummy! I'll be making some of those Sunday! I think alot of people consider the brisket as the 'Holy Grail' of BBQ. And I guess to an extent, it is. It is large and for a single piece of meat, it is expensive. Just don't fear it, the brisket can smell fear. Just rub it, smoke it, eat it. As far as temps, I have smoked 'em at 225, 250 and up to 275. All with similiar results. The biggest factor is consistent temps. Whatever temp you choose to run, try to keep it steady through the whole cook, don't open the lid at all for the first 3-4 hours! If your lookin', you ain't cookin'! At comps, I start the briskets early at 225, after they have been foiled at 165 IT, it is about time for me to put my ribs on and within an hour or so , get the yardbird on. So at this point I ease my pit temp up to 250. The briskets have been foiled with juice and are steaming their way to tenderness. If using a temp probe, make sure it is in the middle of the flat, dead center from the side. Probing in the point will give you funky readings, too much fat content. A couple of times I have tracked temps through a cook on both the point and flat, with the point being 10 degrees or more higher than the flat. When the flat is done, the point is done. I have had success with cooking to 205 IT. I have never tried pulling at 190 IT, but I know when they hit 190, it doesn't take much longer to get over 200. I might have to try it one day. Good luck on your brisket, if you need help, you're at the right place.
