Brisket has been in smoker for 5.5 hours, probe reads 175. Is is really possible for this to be that far in just 5.5 hours? I've been running the pit in the 240 to 275 range... Party is at 6:30 tomorrow night, I was worried about it getting done in time, now I'm worried it'll get done to early and dry out.
It's a 14 pound Packer Brisket, based on all the threads, should be smoking for 1.25 to 1.5 hours per pound. at that rate, it should be 17-21 hours.
My Pork Butts never came up to temp that fast.
Also, if the brisket reaches goal temp way early, any ideas on how to hold it at temp for a long period of time without drying out?