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I hit 212 degrees on a brisket and pulled it anyway, and the guy at my local place in Waco told me I ruined it
Last Saturday I cooked a 14 pound packer on my offset and it stalled at 168 for nearly three hours, so when it finally hit 212 in the flat I yanked it off and rested it in a cooler for two hours. My neighbor who runs a small trailer pit here in Waco swears anything past 205 turns the flat to sawdust, but that brisket sliced clean and the burnt ends were the best I have made in a year of weekend cooks. Has anyone else found that a few degrees over the magic number does not wreck the whole thing if you watch the feel instead of the dial?
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