Start probing at 190 for done, make sure before you rest the Brisket to vent some heat energy first. Once probe tender, I pull off the smoker and leave the foil open till the Brisket temp is below 190. Briskets on the counter at this point. With hot and fast the Brisket will continue cooking for a long while in the foil thus leaving you with mush.
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Ole Hickory KCBS Prototype Ultra Que II, 22.5 WSM Guru'd, 2 gassers, 1 Weber kettle