Brisket question

Time per pound is probably a decent approximation but there's no guarantee of it being done at 190. I use the IT as an indicator of when to start probing the thickest part for tenderness. When that probe has almost no resistance (like a hot knife into butter feel) it's done. I doubt it'll be tender enough at 190.

I did a similar brisket yesterday at 250˚ the whole time. It stalled at 155 for about 2 1/2 hours. I pulled it at 7 hours at 200˚. I would have liked to let it go another hour, as it was tender, but not falling apart, but it was lean and starting to dry out. It would have been better if I had foiled it mid-smoke.