I pulled it at 200 (right in the middle) but I could have waited a bit longer. I used a toothpick to check its doneness. If I could shove it in without hurting myself (or, in other words, it went in like butter) then it was done. For the most part I could, only one section it was a bit uncomfortable but it went in easy after. Turned out pretty good.

I used this recipe for the rub: https://www.emerils.com/125753/emerils-texas-style-smoked-brisket

And I trimmed down the fat cap to about 1/4 of an inch