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?