#1 water boils at 212 degrees sea level.
#2 most of us cook at a higher altitude than that, unless your cooking under water some how.
So, doesn't it make since that the food would be done somewhat lower than that 212 degree temperature, especially the higher the altitude?
So it makes since to me that living in West Texas, say 2000 feet altitude, that I should not let the internal temperature of my brisket reach it's water boiling point of 208 degrees. At 208 degrees the water in my brisket is going to turn to steam and at that point all of the moisture is going to pressurize and flat ass leave my brisket DRY!
Now, I am not a smart man, but it seems to me that I don't want to break that 200 degree threshold. Preferably stay under 190 or so. Any thoughts?