Just caught this thread...
I have a center-cut brisket and a butt in the dreaded "O"...popped 'em in last-night @ around 8:00 PM with a holding temp of 180*. The brisket was 170* I/T when I pulled it from the smoke, and the butt was only 150* when I pulled it out about 5 or 10 minutes later. Both were in the smoke for 8.5 hours.
I add about 1 cup of water to each pan before tenting them to let them steam to finish. I have used this method many times in the past when getting the meat to temp was more important than bringing it out on time. I figure if I start much earlier than I need to, I won't have to worry about smoker temp issues, weather, etc, trying to put a damper on my planned meal.
I normally run the oven @ 200*, but decided I'd try an experiment for today's project and see how things come out. I don't think the meat has to reach the ~200* mark to be pulled...I think it's more about how much time it spends soaking in the thermal energy the slower and longer, the better...I'll post on that later today when I have the results of the experiment.
Anyway, to hold the meat in foil or a foil-tented pan for steaming with a bit of water is a great way to keep your blood pressure and pulse in the normal range. Start early and let it finish in the "O". I know, there some who are stuck in the mind-set of traditional methods...what starts in the smoker should be finished in the smoker. I say do what ever you like. If it works for you, then go for it. BTW, if you degrease the foil/pan drippings, they make a great finishing sauce.