Just finished an overnighter with four briskets. These were on the small side. We bought two cases of choice and high graded them and took the large ones and froze them for later competition use. These were the smallest ones. Used my 225 setting (yes, that is correct) and took them to about 190 internal. Some of the best I have done. I was amazed that they were so moist. I almost overcooked a couple based on the texture but they were wonderful, not dry at all. Have three racks of bbacks and one rack of spares on now, might as well keep cooking, the cleanup is the same.
I see why these things get 180's in brisket, hope we will be there to.
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