When is brisket done?

JK

I'm 11 hours into my first brisket cook (8 lb. trimmed packer's cut). The internal temp is now 180* (with a dome temp of 240-250*). When is it done? My plan is to do the "fork test" when the internal temp hits 190*. After that, I'm still deciding between two final steps I've read about: (a) waiting 20 min. and slicing against the grain, and (b) wrapping in foil and towels and putting it in a cooler for 1 hr. Any advice about final steps would be appreciated.

Spin

JK,[p]I would try a fork test now. It isn't quite done yet, but overcooking will make the meat stick to the fork also. It should slide easily from the fork at 185-192°F internal. I think wrapping and waiting does produce a slightly better end result. Definitely slice thinly across the grain for serving.[p]Sound like things are doing well.[p]Spin