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Still getting into smoking, bought a couple of weeks ago that turned out okay, but made me want to try the full brisket. Went 250 until the stall, butcher paper wrap till probe tender, which read between 200-203 between flat and point. Went with fat side up. Really happy with the result. Prob go a bit lower and slower for a firmer bark next time around! (Blue/ not obligatory black gloves due to medical family member and abundance of them lol)
No please don't go lower. You can go slower to let your bark form better (wrap once your bark has set) and let it cook longer to reach optimal tenderness. The slice in that last slide doesn't quite pass the bend test. Google "brisket bend test" images and you'll see what I'm talking about.
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