Put on the brisket first thing this morning around 7 am. Set temp to 240 deg. Waited till it hit the target, then put on the brisket that was rubbed and seasoned yesterday. Hickory chunks in the ash can and more layered with the BB hickory lump. At 2pm, it was past the stall, at 185 and I wrapped it up in pink butcher paper. 20 minutes ago, IT on the flat was 199, and 189 on the point. I removed the package, drained the juices off, and put it back in the MB set at 220 with the point towards the firebox.
I did cut off the first 1/4" of the flat for a taste test. Here's in progress pictures. Got a chick/chick on the top rack for my wife.