Thanks for the brisket help. Just a quick question if you don't mind. I did it t 260 until internal temp said 174 and stalled for an hour. Then I put it in a pyrex dish with beef broth at bottom and foil cover until 205 internal. I did this to keep it moist, as it was a flat only. FTC in Pyrex for 2 hrs. The result...very tastes, but as soon as I picked it up I knew I was in trouble. It didn't flex at all. Inside was cooked to grey, but very chewy. What happened to my fall apart brisket????? Help please!