Smoking my second brisket right now....when should I foil??

[adjustfire]

So I smoked my first Brisket a couple weeks ago, and while it turned out tasty/juicy it was still a tad rubbery for my liking, and its probably because I didnt foil it up, and took it out a little early.   Today is my revenge!!  I had a question about when its time to foil. 

It started out about 3lbs and I put it in about 1.5hrs ago.  I am using my electric smoker and the temps are fluctuating about 200-250 degrees. I havent found the "sweet spot" on the dial to keep it at an even 225, but will mark it once I do.

My intentions are to foil this sucker at around 160 degrees internal and then let it cook in its own juices until its just shy of 190 then pull it out and let it finish on the kitchen counter.  I rather use the smoker instead of the oven because I can keep the internal temp thermometer in it.   

My first one turned out good, but I pulled it off around 177 degrees because it was in there for about 5-6hrs. In retrospect I th ink I pulled it too early because it wasnt pull apart tender.  The first one was just the flat, this one has both a point and a flat. 

I injected it with a beef broth this morning, put a nice rub on it.  Used some Pecan Chips and have some makers mark/water in the pan on the bottom to keep it moist.  I also just sprtized it with apple cider/water/worchester spray.  

I just want this thing to be tender, but dont want to foil too soon, or too late!! 

 

[s2k9k]

Foil around 150 - 160 and add some liquid (about 1/2 cup) in the foil with it. You can use whatever tastes good to you, like your spritz would probably be good. You said it's 3 lbs? and has a point and flat? That's pretty small to have both. And when you pull it out at 190 we usually put it in a cooler with some towels wrapped around it, it might cool too fast just sitting on the counter.

 

[adjustfire]

Yeah I pulled it at 156 and foiled it.  There was actually still alot of juice that fell off when I grabbed it so I didnt add any liquid.  I am hoping because there is still fat on the top that it will accomplish what I am looking for.  

The butcher cut it for me with both.  I was suprised he would do it & it was so little, but he pulled it off a big 15lber.   Its probably no where as quality as you need for a large one.  Will let you know if I should have added more liquid. Temp is already up to 168.