What I learned in this cook was that no matter what, you have to be patient and wait for the brisket to be probe tender.
This Brisket reached 204 degrees internal but wasn’t probe tender, enetered a stall, temps retreated even with steady 250 degree pit temps all the way from 204 back down to 189. It wasn’t probe tender until it came back up to 195F.
Patience and understanding the stall paid off. 
Good Morning Gloucester 
Joey, (PS Had to pause the podcast again to watch this) My kind of snake and LOBSTA Plates 🙂 Dave
Grill master indeed and you do know all the tricks to trade – I am rookie but even the experts started somewhere on the path up learned from another grill master (Pops Close friends veterans of the grill) Well done! 🙂 Dave & Kim 🙂
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