Whole brisket

[KyDog]

The last brisket I smoked took around 22 hrs to get IT of 195, I have one in smoker for tomorrow for work Xmas party. Was,planning on taking out around 5am wrap and put cooler.
The IT is 190 and 167 after 12 hrs. I don't want it out by leaving too long in smoker. Should I lower temp and try to make it to 5am or take it and let it cool. Was wanting it warm when we eat at 11am. What would you do?
KyDog

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[KyDog]

If I lower temp to stretch out cook time , will it dry out the brisket. I'm afraid to going to get done soon and I have no way warm up at work

[old sarge]

I believe you are in the stall and it will take time to climb out of it. You could reheat it in your oven with some broth the day of the get together then wrap and place in cooler and transport to work. Alternately, you could transport in a crock pot and reheating at work.  As to your question about lowering the temp, it could dry it out.  Wrapping in foil and keeping it warm at 140 might work.

[KyDog]

Thanks, it was in stall, just higher temp than normal. It had a big temp difference between the point and flat. 190/207. I guess I'll pull it, was shooting for 195/200

[EFGM]

Glad it worked out for you. Probe placement could possibly reason for your temp difference. I always as the final test on when to pull, use the probe test. It overrules temperature target. When it probes like butter it is done. I have found that no two hunks of goodness are the same.