So I decided to try a different method for brisket. I decided to use Myron Mixon's method. 2-1/2 hours @ 350 then cover with foil for another 1-1/2 hours until 205 deg. here is my problem. After the 2-1/2 hours it was already 205 internal. I pulled it and FTC. What are my chances this will not be boot leather?
LG. BGE Straight up Cheese head from Little Chute, WI