My tip for brisket is to cook it low and slow until you get to about 185 degrees. Then insert a probe thermometer into the meat. If it slides in and out with very little resistance - like butter - the meat is done. If it isn't done, continue smoking and check every 20-30 minutes until the probe test tells you it is done. It is done when it is done and you can't cook a brisket by temp.
Pretty good for a northern boy, eh?
Also, jealous about the big green egg. They are sweet.
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