Brisket

[Crunchy]

I wouldn't pull it until 201ish.  Every cut of meat is different, so no hard fast rule as to temp, but at 190 you are way too early.

[Tenkara]

I don't pull mine until internal temp reaches 198-201.

[NOCK NOCK]

Im in the pull at 200-205 club.  I don't wrap while cooking, but when its pulled then I wrap in foil, place in a cooler/icechest wrapped in towels and let rest for 3-5 hours, meat will still be so hot that you cant comfortably touch/slice it instantly. Always turns out great.
PS the cooler part of this works extremely well for Traegered turkeys too.

[wadu1]

I know all this info was for ctwiggs1, now I'm going to try the pound brisket the wife got me. I need to get some more pellets from the Pellet Trader first, all I have are some Wally-World ones left.

[spin05]

Try peach paper instead of tin foil too.

[The Weazle]

Try peach paper instead of tin foil too.

I was just going to suggest that also.

[Blacktail135]

 I've never smoked/cooked a brisket before (plan to soon) and just throwing this out there but would aging in the fridge for a few days before smoking/cooking help tenderness in the end product?

[Buckjunkie]

I screwed a few up at first. I was trying to cook it too fast based on temps.
I started cooking on the Traeger for 12-14 hours to 200 and things fell into place. Wrap in butcher paper and towels in a cooler and let rest for a couple hours. After I got that down it’s all about the seasoning.

[BD1]

I do think the bringing to room temp prior to smoking has been valuable...sorry if this is a repeat but I haven't read the whole post....hell brisket is always good...but sometimes better than others. Have fun

[Mossy]

I do think the bringing to room temp prior to smoking has been valuable...sorry if this is a repeat but I haven't read the whole post....hell brisket is always good...but sometimes better than others. Have fun

To room temp on pretty much everything 

[270Flat]

My pull out game isn’t very good...

[Timberstalker]

 

[Mossy]

My pull out game isn’t very good...

Pull and pray works pretty well for me. You may have missed a step 

[PsoasHunter]

Wrapping is not as important to tenderness as final temperature. Final temp is key to break down all the collagen, and as others have said, pull between 200 and 205. Wrapping helps you get through "the stall" quicker and arguably with more juices retained.  Also helps prevent an over-smoked flavor.  Biggest issue with wrapping is losing some of that great bark texture.

[gutsnthegrass]

I know this is more about temp and when to pull the brisket, but i have a side question.  Have any of you tried John Henry brisket rub?  I had never heard about it, but a buddy of mine says its the best.