First brisket

What he ^ said.

I do the same with pork. Wrap at 165 and then finish to desired temp.
 
Daaaamn! Essayons!
 
Came out pretty good. There were parts that were drier than others for some reason, but it has a great taste. I will try wrapping it like suggested above, next time.
You didnā€™t take any pictures? What in the world is the matter with you?
 
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