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OK, I am pretty sure from a brisket "purest" standpoint, this method would be quite taboo, BUT, being only my second brisket (first was quickly turned into chili), I saw a dramatic improvement. I followed Myron Mixon's method (almost):
Once again, great advice guys - and thanks! I'll give the little bump up in temps a whirl to 275-300 and see how it turns out. Should cut my cook time for the ribs to no more than 4 hours, also I'd guess?