Yeah b-one, I wrap right off the smoker. I'll try waiting 10 minutes or so. I want my sliced to be pull apart not fall apart!
I start checking at 195, but even if it probes like butter, I'm taking it to 200 minimum. It's my mistake, I'm overcompensating for one tough brisket that I served. I cooked it to 195 and thought it was done. It was not!