re: Brisket options

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Take brisket off at 199-202

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That's a guideline for when to start probing the brisket for tenderness.

The brisket is done when it's done. A probe going into the brisket should feel like it's sliding into warm butter. Most briskets that come out dry aren't overcooked. They're undercooked because the cook didn't probe the brisket and simply took it off at a certain temperature.