I've had a 5 lb. Brisket Flat on the egg indirect over a platesetter with drip pan at about 240º since approximately 9:30 this morning.
It's got a heck of a bark on it, but it's only about 172º internal and it has shrunk to about the size of a small eye round roast...
It's been a while... do I go till 195º or is it toast already... I usually do full briskets and this flat seems alien to me...?
Thanks for any input you may have!