10 hr Brisket

Wardster

I have been cooking a brisket for about 10hrs and am only at a 170 internal. Egg has been at 250* the whole day. I think my flat is around 3 lbs, it cost me around $13 if that helps narrow it down. Does this seem too long? I insert an additional polder in the meat and it does not slide in and out very easily.
This is my second attmept at the brisket and I just want to keep the train on the tracks... so to speak.
Thanks

BBQfan1

Wardster,
Some are quick, some are slow....170°F is not done...I see a late dinner at the Wardster household. I usually check at 185-188°; that's an internal where there's a good chance it's finished up, but the 'tenderness test' should be the sole determining factor. Hang in there, worth the wait! Bumping dome temp to 270 won't hurt much either....
Qfan

Wardster

BBQfan1,
Ok, thanks. I'm assuming I'm correct on the 'doneness' test, a polder will slide in and out very easily or insert a fork and twist to test?

BBQfan1

Wardster,
Yes; if you tested already at 170, the difference between that and a finished/tender brisket will be blatantly obvious to you. On the plus side, if it's over 170 it's probably close to 'breaking through' the plateau phase and temp will begin to rise fairly quickly, especially if the brisket is as small as you say......
Qfan