I'm doing my first brisket in years and seem to be stuck at 185/186. Is this a normal plateau point or should I increase my temp to push on to 200? It's an eight pounder from Sam's that I put on last night at 7:00 pm with a pit temp (dome) of 240. I'm not sure if its a packer or just an untrimmed brisket but I think it's just an untrimmed brisket as I don't see what I would consider to be a point.
XLBGE & LBGE
North Richland Hills, TX