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It had a good flavor, but was rather overcooked. I did confirm temps with a separate probe in the RT-590, but I think like you said I wrapped before the stall, whereas I should have waited. I think I also needed to probe in the center of the flat for most accurate temps. Thanks for the tips…I’ll...

I did end up turning it up to 275. :) Would the stall be this late in the cook, even after the wrap?

Hello All - I cooked a small 3Ib brisket 235deg with a probe inside, and after it reached 165, I wrapped it in butcher paper and put back on the grill to get to 203. The problem is it took forever to get to 175 and simply just stalled after that (I did verify temps with another kitchen probe)...