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I cooked one last nite.It was the best brisket I have ever tasted.I cooked it at 250 dome,put it on at 8 last nite pulled at 11 this am.Wrapped in foil at 170Internal temp,pulled at 195 internal temp.I would'nt even try one without a Maverick ET-73.It's a remote thermometer that monitors temps,it's got 2 probes one for the meat and another for the grill temp.You never cook by time always by temp.My thoughts. Oh,BTW,I rested it in a cooler full of newspaper for an hour after I took it off at 195 Internal.