First let me say that I'm no brisket expert. I've got one sitting in the freezer that will be my first.[p]I'm intrigued by the various posts. What I'm wondering though is how much difference is there in cooking time getting to 210 internal vs 200. It seems that with Pork Butts, the time between 190-200 is relatively short,compared with 160 to 170. I've never taken one to 210, but I assume it wouldn't take that much longer. What have you brisket experts found. Is 190 to 200 a shorter trip than 160 to 170?