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Thanks to all for the advice. Clearly, I need to plan for more cook time in the future. I'm going to have to learn how to manage the "inexact science" of smoker cooking time and temp. I was trying to have the meat ready at a specific dinner time. Perhaps I should allow way more cooking time...

Excellent, thanks for the advice! And I thought it cooked too long! I look forward to trying again!

No, it did not probe tender. The internal meat temp was only 155. So I should have cooked it longer?

New Masterbuilt chef with a lot to learn. Today was my second project, a 2.75 lb. brisket. I applied a dry rub last night and let the meat sit overnight. I set the smoker temp at 220 degrees and put the meat on at 11:30 this morning. Cooked the meat 5 hours and took it off at 4:30. Wrapped...