One thing that helps is to get a nice big brisket.
Smaller ones or just flats are actually a tad harder to cook.IMO.
Keep the grilling source low overall and cook a long a time. I pull at 195 internal and rest for an hour or more in the cooler wrapped in towels, but anywhere to 205 is likely good. I find it hard to get it to much more than 170 and it stalls. Then I wrap in foil and get to temp.
Smaller ones or just flats are actually a tad harder to cook.IMO.
Keep the grilling source low overall and cook a long a time. I pull at 195 internal and rest for an hour or more in the cooler wrapped in towels, but anywhere to 205 is likely good. I find it hard to get it to much more than 170 and it stalls. Then I wrap in foil and get to temp.
