Originally Posted by Jayblefty
Next brisket I do will be hot and fast. Plan to set it between 300-330 and let it roll till it's tender. I will probably use a defuser too, usually I don't. I vote for hot and fast!!!
+1 for the above. I use a diffuser on mine and would not go back to smoking a brisket without one.
Another option would be to go low and slow and after the stall, wrap in foil and finish in the oven at about 275 or so. By the end of the stall, the brisket will have absorbed all the smoke it is going to effectively. Turn it over fat cap up when you wrap and put it in the oven. Then probe as usual through the foil untill it probes like "buttah". I have done several like that and they all wound up great.
UDS, cheap o grill, rusted chimney, yeller wannabe thermo pen, Maverick ET 732, 1950 model wife.