The brisket on the top and bottom shelves are always nice and tender. The ones on the middle two shelves are more "firm". Would wrapping them in butcher paper when they hit 160 help or should a person rotate the shelves to help?
Original Post
Where did our forum brisket expert go, we need you!

Anyway, he would say something like, you don't need to do anything different to get a properly cooked brisket on the middle shelves except to cook it until it's done. Smiler

Most of the time mine takes another 30 minutes or so of cooking.

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