Wow that looks delicious. I was just thinking today about trying butcher paper instead of foil. When you say probe for tenderness, are you talking about the way it feels to the touch?
Probe with the tip of your instant read thermometer if you have one. Either that or a toothpick. Is should slide in and out like you're probing butter.
I had one very successful brisket recently (I posted the cook). Prime packer, aggressive trim (watch one of the Chuds videos), SPG only, long hang with double hook until color is right, foil boat to tender or 205 whichever comes first, then long heated rest. I kept mine wrapped fully in a 160 degree oven for about 5-6 hours. Shorter would probably be fine, just my particular cook. First time I made a brisket where every bite was gone.
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