Of course, it's what ever you like. I've cooked them for 20 hours and I've cooked them for 11 hours. They are both done at a minimum temp of 165° but probe tender will result in a brisket that isn't tough and is real juicy. Going to 200° or so is ok but you lose some juiciness I think. So, I think they can come off at around 185° +.
What say you?
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