Shawn White
Sous Chef
Wow Cruizin, that sounds like a good start. Lots of patience on your part too. At those temps even a small brisket could take up to 16 hours. Folks speak about endless plateaus with stubborn briskets ...
There are two parts of the brisket, the point and the flat, seperated by a vein of fat. The point is thick and short, the flat is thinner and longer.
One thing I can suggest is shoot for a bit higher temps. I don't think there would be anything wrong with trying it between 250F - 275F. Should speed things up a bit.
Though frowned upon by some you could also wrap it tightly in foil once you are into the plateau.
There are two parts of the brisket, the point and the flat, seperated by a vein of fat. The point is thick and short, the flat is thinner and longer.
One thing I can suggest is shoot for a bit higher temps. I don't think there would be anything wrong with trying it between 250F - 275F. Should speed things up a bit.
Though frowned upon by some you could also wrap it tightly in foil once you are into the plateau.