Gentleman I have tried several brickets on the egg with platesetter with temp running around 240 using whole 13 lb packard cuts. I have tried injecting at foiling at 160 and pulling at 195 and let rest in cooler for 3 hours. I tried no foil to 195 ect. I feel by briskets have been average at best.
Than I came across the reciepe for the famous Salt LIck Restraunt in texas that pulls there priskets at 165. everything I read says pull around 200.
Any comments would be appreciated.