Looking for brisket advice...please help

[Wildcat]

Kind of like cooking.  It keeps everything moist while the fat continues to render and the connective tissue breaks down.  It all helps to make the beast more tender.  It also serves to keep the food warm until it is chow time.

[Gizmo]

Ok!!  Let the confusion begin!!   
Wouldnt you pull the butt from the smoker before 190 to wrap, as the meat will still cook?

No, you let it reach 190 or what ever your internal set temp is, then wrap as Mr Wildcat mentioned.

[brderj]

Ahhh, I see.  I did  not know any of this.  It makes since though.  I'll give it a try when I get home.  Does it mess with the bark at all?

[Wildcat]

The only thing around here that messes with the bark is me doing some sampling. 

[brderj]

I'm sorry Wildcat, there seems to me a numerical error with your post.  It should read "the only thing around here that messes with the bark, is THE TWO OF US doing some sampling....