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Hey everyone - I'm a long time 18.5" WSM owner in Houston, TX. I've been cruising the site for 5+ years, and finally decided I should get involved. I've learned a lot here, and look forward to many more successful cooks in the future!

tldr - What is the best way to probe a wrapped brisket for doneness? Hi - long time lurker here. I cooked a brisket last night - Swift brand choice grade from HEB (local grocer here in Houston). At ~4.5 hours in, I wrapped in butcher paper once I got to the bark color I wanted, the internal...