The trisket is finished. I wrapped it at the stall (4 hours, 158*) in butcher paper and threw in a couple of ears of corn. I had issues getting the temperature probe back in the meat due to too many layers of paper, and I suspect that I was not getting good temperature readings after that. After 8 hours it was only at 160* so I bumped up the smoker to 250*. At 10 hours it was at 175* and I decided that was enough and pulled it. It was pretty dry, so I am sure it was over cooked. The last trisket I did was not dry at all. It still tasted good though, but that black garlic powder didn't have much punch to it. Don't waste your money on that stuff. At least I will have some sandwiches today! I gave this one 10 minutes with 1 tablespoon of tender quick to get that fake smoke ring :-).