i've never made an awesome brisket. i've made a few ok briskets. this was neither. it was a lesson in humility. i am not skilled enough to take a questionable piece of meat and turn it into amazing bbq.
so please ruminate on this pic and leave your best desert puns below. but then please also leave me a good brisket chili recipe because i need one, badly.
So, the food science angle is that with tough cuts of meat, you need low and slow heat so you have appropriate time to break down the collegen in the meat. Pulled meats like chicken and pork shoulder need to end up round 200 degrees after a long cook. I havent messed with brisket so Im not sure of the right temp but I would follow with the advice kf the butcher wrap and a low cooking heat to get it the rest of the way to target after bark.