Championship BBQ Brisket Tips
Turn up the heat. Try Cooking at 275-300
Put the fat cap between your brisket and the heat. For a stickburner that probably means fat down.
Wrap it in foil with a cup of flavorful liquid after ~165* internal or good bark has formed
Pull it at 188*
Rest in a cambro for 4 hours, wrapped in foil, fat cap up