so my brisket is at 163 ( it ) and the egg is at 255
I think it was running at 200-210 all night ,
I woke up to a stall at 140 but think its stalled again at 163
I am concerned that it wont be ready by 5:30 . (we are eating at 6 )
I dont want to wrap it so my question is this ....
what temp can I kick it up to that would be ok ?