Wrapped with pink butcher paper after 8 hours. It hit the stall in the flat at that time, and didn’t want to feed the fire any longer. Moved to the oven an hour after wrapping.

Total cook time was 16 hours. So, did you eat @ midnight last night. Great looking bark and smoke ring. No way that was cooked in a pellet smoker. Love the way the fat looks rendered. Time is the only way to achieve that. Looks like you sliced it the correct way to. Seen lots of briskets on here that were sliced with the grain, which is wrong. Congrats!!! Please fill out the survey below.
What kind of wood did you use.
Live oak

What rub did you use?
Kosher salt and medium grind black pepper

What internal temp did you wrap and put in oven?
The point was 190° but the flat was 175°

What was the internal temp when it was done.
The flat was 195°

Did you let it rest?
Removed pink butcher paper at midnight re wrapped in heavy foil, back in oven @ 170° for 2 more hours. Removed and placed in cooler to rest til this morning

After I hit the stall these days the brisket is no longer going to take on smoke, so I wrap toss in the oven and go to bed. Waking up to a almost done brisket is a beautiful thing.

Herbie,
What temp do you set your oven at? What do you wrap with?

250° and I use butcher paper, I also put the brisket on a cookie rack in pan, keeps the air flowing all the way around the brisket. The bottom doesn't get all soggy.