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I agree with you and cook brisket around 225, 250 if I want to speed it up. I also agree with you that 165 is way too low to pull unless it is some A5 wagyu. I now pull the regular wagyu or wangus at 185, and regular prime brisket between 195 and 202 depending on how impatient I feel. I don't believe you need to hit 200-201 unless it is choice or misbranded piece of prime.I was just watching that Guga guy and he said he does his brisket at 275. I think that's too hot by about 50 degrees. Then he said he's going for an internal of 165. I think that's way too underdone by about 35 degrees. Thoughts?
He says it about 4 minutes in but in the early video there's some nice shots of his visit to Franklin's.