Brisket cooking for 17 hours now. Few questions.

[rico13gt]

I put my 15lb brisket on at 6:45 last night and I just checked the temp at its reading 171. Still pretty tough to get the probe in but it's getting easier. It's been cooking for 17 hours now. I need to be able to pull it off the smoker at 330-400 today. Anything I can do if it isn't getting where I need it to be in the next few hours?

 

[cliffcarter]

Turn up the heat.

Next time cook it at a higher temp, it'll speed up the cook time.

 

[forluvofsmoke]

Yeah, I've had 15-16lb take 24 hours+ to get tender @ 225* chamber temps. A good trade-off is to start around 220-225* for better smoke reaction for a couple hours, then bump to 240* or so to drive the heat to it just a little bit faster.

Eric