I did a brisket over the weekend and this time (I won't promise I'll always do that) I followed your directions.
Flat end (nose-off) of the brisket. Oven at 225 degrees. Rubbed and roasted dry over a drip pan to 160 degrees internal, and then foiled with some broth until 195.
Much better, though I have to say, not as good as yours. More practise is indicated.
Question, though. I have never roasted beef to that high of an internal temperature before. It was tender, just like you promised it would be, but a little on the dry side, especially toward the outside. Could be the cut I got from the butcher, but I'm wondering if I might retain a little more moisture if I stopped at 180-185?
