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Cooking my second brisket this afternoon but need some advise to avoid my past mistakes. My first brisket was good but it seemed over cooked and just short of a hockey puck. I cooked it indirect with a dome temp around 275. Reading some of the instructions in the recipe section I settled on setting my temp gauge for a target of 195. The brisket weighed in at 4 lbs and after 7 hours I pulled even though the internal temp didn't make it to 195 (stuck at about 185). I am curious as to the different target temps the recipes call for. There seems to be two preferences lower targets set at around 165 and higher targets set around 195. Can anyone explain this? We prefer our meats cooked to medium; should I set the target to the lower temps to achieve this?
Any advice is greatly appriciated.