Robb,Don't cook a brisket to a level of doneness, cook it to internal temp of at least 190, and preferably 195. If you don't cook it to 190 or higher you better have chainsaws to cut it.Prep you brisket with a dry rub or spices and sugar, then let it sit overnight. Cook it indirect at a dome temperature of 240-250. Once it hits 195 internal take it off, wrap it in foil, then in a heavy towel, then put it in a cooler for 2 hours. Then remove, slice against the grain, and enjoy.
