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Ok that leads me to my next question, do you rest it in a cooler for a couple hours? I ask because I'm doing my first brisket today, it's a little 3lb flat and I'm at the same stage as you, mine is at 199 IT
You might want to rest those butts quite a while in there. I don't find they get done until 205. Brisket should be fine. In fact I would put those butts in the oven for a while to 205 and then rest in the cooler. Hate to get this close and just miss. Happy smoking. timber
Timberjet, I have done probably 20 butts in last year. The first few I took to 200-205 and they were to dry for me. Even 195 seems a little to dry so I pull at 190-192 and let rest until temp comes down to 160ish. So Far this has worked very well for me.
Brisket is little dry on the flat tip but overall best brisket I have done. Thanks for the help guys! My wife is tough to make happy with smoked food and she loves it.