re: Smoking a brisket tomorrow

Once it reaches 180 go head and wrap it. Your meat is currently in the stall and you don't wanna open the lid to wrap right now, you need all the heat you can get.

Once it's at 180, wrap and place back on the smoker. Hell you can cheat now if you want and throw in a 275 degree oven. The brisket has picked up all the smoke it's gonna get. Heat is heat at this point.