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Thanks all for help with first brisket. Used NB's suggestion of indirect at 250. I used the EGGFEST marinade overnight and even injected some of the marinade. I was running up against the clock and bumped Humpty up to 300 for the last few hours. Sliced thin with some JJ's Q sauce and everyone raved about it.We couldn't believe it was even better the next day![p]One question when I took it off at 195 I could pull a fork out like sugggested but no way could I twist a fork like some suggested. Would it have been more tender if I had maintained 250? [p]Thanks again