I'm new to the BGE and am attempting my 3rd brisket and 1st pork shoulder. First brisket was pretty juicy, second one was a little more dry. Currently, my brisket meat is reading about 193 degrees in one area and a smallish area (near the center of the flat) is more like 184. Almost the whole brisket is fork-twisty (is that a word?) but the one smallish area in the brisket is not quite fork twist ready. The last time I did a brisket, when I waited for the whole thing to be fork-twisty, I thought it might have dried out the brisket too much. Do you all take the brisket off when the WHOLE brisket is fork-twisty or MOSTLY fork-twisty? Do you find big temperature variations on the same piece of brisket?
The same question applies to the pork. I'm not as worried about it because it's not quite there yet, but I am still finding some temperature variations across the piece of meat.