Ok I did my first brisket today - was supposed to be yesterday but that didn't happen - just a 7lb flat as that was what was available
First I want to give a shout out to Al for the advice -- a true gentleman
So here is what I did - - marinade for a day then before the smoker I put the salt/pepper and butcher BBQ rub then into the smoker @ 230 - when the IT was at 147 I went out and ran some errands as I figured I had a while before it hit the stall and i'd wrap because I kept reading that the stall is around 160-165 IT... when I got back almost 2 hours later the IT was down to 142. No temp change on smoker .
So I looked around here and read about a "negative stall" so I wrapped it in foil and back in smoker. Well that did as within half an hour the temp was climbing. Got to 199 IT then I wrapped it - 1.5 hours later I sliced it and my first brisket was a success