Originally Posted by The_Kapn
May be a little quick, but that is a tiny, tiny brisket and probably very thin.
There are many approaches to monitoring brisket cook progress.
One school is to just "learn" how to do it with ice picks or whatever. That is certainly a noble goal and you should get to "nirvana" in only a few hundred attempts.
The other school is to monitor the temp as you have done and adjust as needed as the cook progresses. That approach reduces the learning curve substantially and saves a ton of time, money, and frustration.
The desired end result with either approach is "probe tender" and not some temp on a thermometer!!
The thermometer is a tool to get you to the desired end result.
You are on the right track IMHO.
Keep us posted.
About an hour ago I went and checked and saw that it was stalling around 160 (per the suspect probe). I foiled it and put in about a cup of beef broth mixed with a little apple juice and put it back on. The WSM is holding steady at 235 and the probe says the meat is about 168, slowly rising. I have it set to notify me at 185 to start checking for tenderness.