I picked up a choice cab 7 lb brisket flat. Salt pepper rub and injection. WSM using Apple with a little cherry and pecan. Fat side down. Temps between 220-275. Brisket stalled at 155 for about 3 or 4 hours. Foiled at 160. Cooked to 192 internal and rested 2 hours. I think I pulled off to soon and forgot about doing probe test. It was just tender enough but didn't quite tear as I've seen demonstrated on shows. It was easy enough to cleanly bite a piece off. For the ones that wrap...do you think it can be good practice to get through the stall and immediately wrap? Hope everyone had a nice Thanksgiving.