New to Masterbuilt smoker

[Tann]

Today is the first time I used my Masterbuilt smoker. I made some chicken wings which were very good. I also put a beef brisket in which has been cooking for 8hours. I just wrapped it in aluminum foil after 7 1/2 hrs. .and its still in the smoker.
My question is since its small because I cut it in half and only cooked half when should I take it out of the smoker and wrap it in the towel to rest for a couple of hours. I don't want to over cook it. Its dark on the outside.
Thanks

 

[Glock9x19]

When it’s probe tender. Probably somewhere between 197º and 205º.


ETA: what smoker?

 

[SmokyMose]

What temp are you smoking at? Hours of cook don't mean a lot. Go by the meat temperature. I wrap a brisket after it's past the stall, usually anywhere from 175 to 180, then take it to 200 to 203.
You don't have to towel wrap a brisket...

 

[Tann]

When it’s probe tender. Probably somewhere between 197º and 205º.


ETA: what smoker?

Thanks, i took it out i didnt want it to dry out. Its resting now for tomorrow's dinner.

 

[Tann]

What temp are you smoking at? Hours of cook don't mean a lot. Go by the meat temperature. I wrap a brisket after it's past the stall, usually anywhere from 175 to 180, then take it to 200 to 203.
You don't have to towel wrap a brisket...
[/QUO

What temp are you smoking at? Hours of cook don't mean a lot. Go by the meat temperature. I wrap a brisket after it's past the stall, usually anywhere from 175 to 180, then take it to 200 to 203.
You don't have to towel wrap a brisket...

The smokers temperature was 225 and the meat temperature reached about 180. I took it out and its resting now until tomorrow. I didnt want it to dry out.
Thanks
TE]

 

[Braz]

180 sounds low to me. Did it probe tender?

 

[Glock9x19]

180º is too low

 

[gmc2003]

I wrap a brisket after it's past the stall, usually anywhere from 175 to 180, then take it to 200 to 203.

If I'm reading this correctly. Doesn't that kind of defeat the purpose of wrapping. Most folks wrap to get thru the stall, and then put the brisket back on the smoker to help firm the bark back up.

Chris