Smoking a smaller 5.5 lb brisket and just hit 153 internal temp what are your thoughts on whether or not to place this beauty in a pan with beef broth or just let it go and wrap in foil once it reaches 180ish?
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I would wrap it when it hits about 150 - 155. Wrapping will cause a little loss of flavor, so sprinkle a little rub on it when you wrap it. You can put in a little broth (maybe 1/4 cup) if you are concerned about it drying out, but it is not necessary. If you are cooking in the 250 - 275 range, it will be done around 199 - 202 internal. At the end, you can use the temp probe as a tenderness probe. Pull it when it FEELS tender. Then open the foil and let it rest for 20 minutes or so.