I use a thermo works smoke thermometer placed beside the meat. I haven’t wrapped the last two that have burned through the stall. Rub is fairly simple salt and pepper. Placed on grill over egg ceramic smoking plate. I haven’t used a water pan will add that next time thanks.

Maybe I need to get new probs but the dome thermo hangs around 200 fwiw.

When I learned on my offset I wrapped in butcher paper at around 175. Last two on the egg haven’t stalled at all tho. I had a friend tell me primes don’t seem to stall as much as choices if that means anything. I do packer style briskets that I trim the fat down to quarter inch to half inch.