First Brisket Suggestions welcomed

[Kamphiker]

My Son is the Smoke Master for this one.
Only weighs 7.33 Lbs
Didn't have enough fat to trim that I could tell and too small to separate Cap etc (or am I wrong ?)
Son started at 5am Smoker Temp 225° Using Hickory (limited supply locally, I would prefer Post Oak).
Just salt & pepper (Son prepped last night and wrapped in Refrig. overnight)
It's been 4 hours and internal Temp is 160°......Wrap or not to wrap in Butchers paper ?
Son says he will pull at 203° and let it rest

Any other suggestions ?

 

[Nole4L]

I would suggest pulling it when it passes the probe test. Internal temp tells when it's time to start probing it but not necessarily when it's done. Good luck!!

 

[fivetricks]

absolutely. I would start probing for tenderness about 198°. 202 or 203 is not some magical number that means it's done. It's done when it probes tender in all places. As far as wrapping? That's up to you. it will definitely get done a bit quicker if you wrap in the butcher's paper.

 

[Dr. Dobbins]

Wrap it, don’t use foil, use butcher paper. My briskets come out better wrapped at around 160.

 

[schlotz]

Wrapping is a personal preference. Trade off is softer bark (better w/butcher paper than foil) but helps the brisket get through the stall quicker. Regardless, as already said, doneness is determined by probe feel in multiple places on the flat (not point) vs temp. Every piece of meat can be different. I've had briskets get done anywhere from 197-210º. The probe feel is sort of like going into a jar of peanut butter.

 

[Kamphiker]

I don't know where all the smoke that been blown up my smokestack in the past about Beef Brisket truning out Dry and tough cam from but this turned out to be so moist & tender. New love affair. it did take slightyly over 15 hours but well worth the wait.