After wrapping it and putting back into the smoker, I should pull it out when it reaches 190 wrap it some more and put in the cooler?
Remove at 205 from the cooler?
*After you get the desired color, wrap with foil and place back in the kettle.
*When internal temp reaches 198 to 200 degrees, start probing with a toothpick about every 10-15 minutes. As others have said, do not go by temp alone, use the probe test. Tooth pick should slide into brisket like your testing a cake for doneness.
*Once probe tender, remove brisket from kettle and open foil up (do not remove brisket), let brisket cool to 190. This might only take 10-15 minutes with a brisket flat.
* After obtaining IT of 190 it's time for brisket to rest in a cooler (no ice). Place sealed foiled brisket in cooler with dish/bath towels. Let brisket rest for minimum of an one hour in cooler before slicing.