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Help on my Brisket

Wimbo1029Wimbo1029 Posts: 15
Seems to be a common question.  11# packer brisket on a Large BGE.
I have been cooking it for about 14-15 hours, with a temp setting of 225F using a DigiQ to hold the temperature.
The internal temp on the flat has been stuck in the 175-178 range for the last few hours. 
I am getting paranoid... Seems like this should be a 12-14 hour cook, 
Time to troubleshoot, or do I just need to be patient?


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