In his book, Myron Mixon, cooks his brisket @ 350 in the smoker and foils half way through pulling at 205.
I think he's an [bleep] but he's smart enough to say what he likes to eat and compete with are two different things.
Just me and the dawg here so a big cut of brisket isn't very practical for me.
I've done it Myron's way as way as the "campfire way" among others and all turned out good if I did my part.
Buy a digital therm with a long probe and go for it.
Seeing more and more teams move to a faster cook. I've done it and if done right it turns out just as good. I can do butts in 5 hours at 350 dome and foiled at 145 internal. I see no difference in the end result. Have won with both.
