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Brisket help please

So I have been smoking a 12lb packer for the last 19.5 hours at around 225 . I am having issues with the gasket on my egg so the temp has not been as steady as I would like. The meat temp is reading 194 and would like to cook it to 203 . At this rate my cook will be well over 20 hours My question is , is that ok ? Or should, I increase the temp and cook the remaining a bit quicker ?
Toronto
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Comments

  • bicktravbicktrav Posts: 455
    edited November 2013
    You've reached a temp where it's useful to throw it in a towel wrapped cooler for an hour before putting it back on for the final ten degrees or so. That's what I'd do. But as far as general advice about pulling through stalls, you should foil it. Put some liquid in the foil with it and throw it back on. The liquid can be any combination of honey, brown sugar, butter, mustard, beef broth and so on. Using foil pulls you through the stall much quicker. Typically, you'll want to foil around 165. I would not increase the temp.
    Southern California
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  • pantsypantspantsypants Posts: 1,149
    So you are saying to wrap it in foil and FTC it for an hour and then out it back on ??
    Toronto
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  • Just leave it on. It's fine. If you are in a hurry, bump it up to 275 or so. 


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  • lousubcaplousubcap Posts: 5,761
    edited November 2013
    As @Cen_Tex would say it's all about feel-and the thermo reading is just a guide.  No resistance in the thickest part of the flat both ways (in or out-as you would guess:)) and you are there.  Don't short-change it!  FWIW-
    Louisville
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  • CookinbobCookinbob Posts: 1,398
    If it were me, I would just raise the temp and git 'er done
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
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