It is 3:20PM the brisket is at 195. I'm thinking of taking it to 200. I'll put it in a igloo cooler wrapped in a towel to rest until supper. I also decided to try loin backs.
I've added the result pictures to the Brisket3 album. The brisket was very tender. The ribs were good. I put some Texas Pepper Jelly as a glaze to finish them. I use cherry jalapeno.