The 225 number was wrong for me, and a temp probe proved it

I spent 12 years running my brisket at 225 because every forum and BBQ show said that was the magic number. Last month I borrowed a wireless probe from a buddy who competes in Kansas City. He told me to just cook at 275 and let the meat come up to 203 internal, then rest for 2 hours in a cooler. I figured he was crazy, but I tried it on a 14 pound full packer from Costco. The bark came out darker and crunchier, and the flat was actually moist instead of that dried out leather I kept fighting. It cooked in 9 hours instead of 14, which meant I didn't have to babysit it all night. The real shocker was reading that Franklin's own book mentions 275 as fine, I just never got past the first few chapters. Has anyone else dumped the 225 rule and seen better results, or am I just getting lucky with my offset?

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