I'm in the middle of smoking my first brisket point (at 230 degrees smoker temp) and just wrapped it in butcher paper when the meat was at 165 internal temp. It is now in the smoker to finish . I understand that doneness is best tested by inserting a probe (skewer, toothpick, or similar) and seeing that it goes in to the meat easily like butter. My question is... is it better to remove the butcher paper to adequately test the doneness of the brisket point or is it better to do it with the butcher paper still wrapped? I ask because removing the paper would be a bit messy (if I have to rewrap the meat if it is not yet done) but would probably give me a better feel for how easy the probe inserts in to various areas on the brisket point. Any thoughts?