Good points and I think given it took a long long time to get from 195 to 203 it could be that the overcook was due to leaving it too long at that point!
Thought I’d just post some thoughts on how the cook turned out. Thank you all for your help!
I feel I played with temperature too much generally. The meat was a little dry, very tasty but definitely a bit dry. Less jiggly and more tight.
Also as it was a thinner cut I don’t suppose this...
Just wrapped, should have taken a picture! Not as dark as the one on Matt’s weekday brisket video at this stage. Seemed to be ok, definitely have a thinner one though ha ha.
I did get nervous and drop the temp until about 4 am (figured better to slow it down than risk it) but think I should...