Couple brisket questions (cook in progress)

[Jamieson S]

Have a 16 lb packer on the top rack, and is at the 10 hour mark. Smoker seemed to have settled at about 275 for most the cook overnight but I trimmed it back to about 250 when I woke up.
I inserted an instant read thermometer and it registered 175 degrees (took temp in the middle of the flat).
One thing I noticed is that the brisket felt quite tough, the therm took a bit of force to slide it in. I realize it shouldn't be super tender right now but is that normal at this temp?
Also, what temp should I pull it at? Have seen quite a variance on what people shoot for. Should I take it to near 200??
This is my first brisket so I am not as comfortable with it yet as I am with everything else (feel liek a rookie again)

Thanks-
Jamie

 

[Robert Z]

I'm a newbie - but what I have learned after 2 briskets...

Stay closer to 225 (I even do them at 210). It will end up being moister. Also - take the temp in the thickest part of the Flat - not in any fat. Make sure it was in the meat.

Both my briskets hit 150 and that is where they plateau - but mine were at 210 to 225 all night. For my 13lber, it took 6 hours to get to 150 and then stayed there for 12 hours. The total cook to get it to 190 was about 22 to 23 hours.

 

[Tom Hinkle]

You will want to pull the brisket when the thickest part is around 185-190º.