What temperature should I ideally pull my brisket off the heat to achieve that perfect balance of tenderness and flavor? Is there a magic number that guarantees a juicy, melt-in-your-mouth experience, or does it depend on various factors such as the cut of meat, cooking method, or even personal preferences? Many pitmasters and BBQ enthusiasts often debate this topic with fierce passion. Some swear by the lower range, advocating for around 190 degrees Fahrenheit, while others assert that 200 degrees is the sweet spot. Which approach yields the most delectable and succulent results? Additionally, should I consider the resting period after pulling the brisket, which can significantly influence the final texture and taste? How do variables like humidity, altitude, and the type of smoker or grill impact the ideal pulling temperature? Ultimately, what is the best strategy for ensuring my brisket is cooked to absolute perfection?