Another need help for brisket

[Toothless9]

First time poster here. I’m learning a lot but not enough to help myself on my first brisket. My wife bought a 21.5 lb prime packer brisket from Costco on Friday. It was the last one. The size is intimidating but it is what it is. I trimmed it up using this forum and you tube video the best I can, probably didn’t trim off enough but I suspect I trimmed off at least 2 lbs of fat. Anyway, I started the cooking process last night at 7:30 and 13 hours later, the brisket is only at 154*. I’ve been cooking around 250* and I’m using a Camp Chef Smoke Vault. The temp seems to fluctuate about 10 degrees so it jumps from 245 to 255. It did get below 200 last night around 1:30 am. I have a temp probe on the grill and in the meat. I figured about 18 hours but I haven’t even wrapped it yet. If I want to serve around 3:00 today, should I increase heat to 275* so it get to 165 so I can wrap in foil? I trying to save the day. Any advice would be grateful.

 

[SecondHandSmoker]

Increase the temp to 300 degrees instead of 275. You're racing against the clock now.

 

[Toothless9]

Ok, my son turned it up to 300 but I saw the smoker go to 316. The brisket was now at 172. I wrapped and put it back in. I should keep the smoker at 300?

 

[boykjo]

Hows it going?
There are a few ways to get through
You can separate the point from the flat to finish quicker. The thinner flat will finish first then you can serve it while the thicker point continues to cook. or
You can take 2 cans of coke or dr pepper and bring to a boil. Pan the brisket at 160, add the soda and cover with foil and increase the smoker to 300. The liquids will keep it moist

Boykjo

 

[boykjo]

Stay with what you got. Rushing through 160 to 200 with high heat can dry out the brisket.
like secondhandsmoker said you racing against the clock now.
anything you change now is going to increase the cooking time

Boykjo

 

[forktender]

Naw, man poor a shot of Worcestershire into a some beef broth or beer and add it to the foil'd or butcher papered brisket and crank that baby up to 325* if you need to speed it up, it won't hurt a thing. I do all of my briskets hot and fast now. I start them at 275* then when they reach 165-175* I crank up the heat to 325* I've fed hundreds of people, and they all think it was smoked low and slow.
Personally I like the texture better on hot smoked brisket than the ones smoked low and slow.

Good luck, post some pictures of it sliced for us to drool over.
Dan