Brisket in the Smoker

[ahrond]

I started my brisket on Thursday in John Henry's Brisket Brine, for 24 hours.  (I bought a 6.5pd flat un trimed from Costco)
http://www.johnhenrysfoodproducts.com/Description.asp?prod_id=134
Last night I took it out of the brine and used his Texas Brisket Seasoning. 
I put it in the smoker at 10pm PST last night with 4 hours of Hickory.  Woke up at 2 and changed out the water, and again at 7.  The brisket just hit 190deg and its not pulling apart with a fork.  How much longer should i keep it in?  Or should i take it out and FTC it.  I have about 4 hours until dinner.  I am also putting in 5pds of Salmon I have brining.  And I promise pictures tomorrow!  Thanks for the Advise.

[Smoking Duck]

Ahrond,

None of the briskets I do pull apart with a fork.  They will get very tender, but the brisket is too lean a cut to just pull apart.  Simply slice against the grain and serve with some great barbecue sauce.

SD

[Gizmo]

I would wrap it in foil with some apple juice and keep it in a 200 degree oven (or the bradley).  In 4 hours, it should real hard to slice as it may fall apart.
I have not tried to pull brisket although often it is very hard to slice even with razor sharp knives as it can fall apart while slicing.

[ahrond]

I wasn't looking to do pulled brisket.  I will be very happy with juicy slices.

[FLBentRider]

W E L C O M E to the forum ahrond!

Sometimes the Brisket falls apart, and sometimes it doesn't  - my first one did not.

[Habanero Smoker]

If you want to pull the brisket, one member (SmokeHouse Rob; who also brined his briskets) had mentioned to take it to 205°F-210°F. If you had been smoking it at 200°F-210°, you will have to use a cabinet temperature of at least 230°F.

[West Coast Kansan]

I think Gizmo has the approach for very tender brisket.  It does take a higher IT for brisket as HabS says.  Another type of roast will be a better choice for pulling when the time comes and you do want to go that way.

[kiyotei]

the real test is not trying to pull it apart but just sticking the thermometer in.  If it goes in real easy, like poking a marshmallow, then its very done.