It hasn’t changed. It’s still the same as it has been for many years. People are taking a chance that what they’re doing will be good enough, even though it’s different from what is currently required.
Might have pushed this one too far. Pulled it at 203°, like I always do, but it’s a bit crispier than most other briskets I’ve done.
In any case, it’s wrapped and in the cooler for a few hours. We’ll see.
If it’s not good sliced, I’ll make chopped beef or brisket chili.