yet another brisket question ......

140 is pretty early for a stall...I think you're in your first stall. 255 is a good temp for now, but you can bump to 275 if it doesn't get to 180 by 3ish.

Given you have a dead-line then time is not on your side for this...At the risk of offending the Franklin and Hotel guru  I would dial up the dome to around 300*F to get there now.  You can always throttle back-not so the other way with time.  Of course, it is your call and the end result will be great however you get there.  FWIW-

Whatever works...just get to the finish line.

@ pantsypants. Good Luck

Good recovery. What time did you put it on again?

pantsypants said:

I put it on at 11 lastnight ,
its not that big but i think i had an issue at the temp was 200 all night long , I woke up to it at 140 and it seemed to stall .

oh well its almost done and it feels amazing

it wouldnt be a brisket with out the stress .

Sure it would. I roll 250 the whole way and my briskets are usually done in 12-14 hours. I'd suggest trying to raise it up next time...210 is like 185-190 which is too low.

In your other thread. ..I said to do what has worked for you...which was 210 through the night. This is the type of thing is that can happen with those temps. You're making brisket, not beef jerky.

cazzy said:

In your other thread. ..I said to do what has worked for you...which was 210 through the night. This is the type of thing is that can happen with those temps. You're making brisket, not beef jerky.

Mine got dried out not because of low temp but because I over slept and woke up to a dome of 330℉ (which was likely that way for awhile) and the thickest part of flat temp was 212℉. The point was ok but the flat not so much. But, cazzy my question was the temp you recommended was that dome or grid? Meaning when I get my Stoker wouldn't I want to set my pit for 250℉. I learned from my last failed brisky. Don't be a ball buster brotha.
) I clearly know why my last brisky failed (like we discussed last time --learn from failures and improve on future cooks).

NPHuskerFL said:

cazzy said:

In your other thread. ..I said to do what has worked for you...which was 210 through the night. This is the type of thing is that can happen with those temps. You're making brisket, not beef jerky.

Mine got dried out not because of low temp but because I over slept and woke up to a dome of 330℉ (which was likely that way for awhile) and the thickest part of flat temp was 212℉. The point was ok but the flat not so much. But, cazzy my question was the temp you recommended was that dome or grid? Meaning when I get my Stoker wouldn't I want to set my pit for 250℉. I learned from my last failed brisky. Don't be a ball buster brotha.
) I clearly know why my last brisky failed (like we discussed last time --learn from failures and improve on future cooks).

Get this man some midol cause he's pretty sensitive today. 8->

Now that is busting your balls! :P

As mentioned, that post was directed at pantsypants.

I'm definitely not a "brisket expert" yet either. The last one that I made was at 225 grid the whole way through. Took 19.5 hrs for a 12 lb (pre-trimmed) to get there. There was still one spot in the flat that probed tough. FTC'd for about 5 hrs and it was easily the best one I've ever made. The fat seemed to render much better for me than when I went at 250-275. Might have been the clod though. 

@minniemoh‌...been there done that got the t-shirt ;-)

+1 on a jerkified flat