Finally, I had a packer brisket come out darn near perfect. I won't bore you with the details but I did take it to 205 and probed it a few times after it hit 190 till the probe had little resistance. My son had just come back from business trip to Texas where he had eaten at a couple of BBQ joints. He said it was was good if not better than anything he had out there. Ready for the next one.
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