Increasing the temps late in the cook

Yes, raising your cooking temp part way through cooking can rush it along some, but I don't really like to push a brisket through the plateau. The connective tissues may not break down as well if you do that. I'd wait until it was out of the first plateau.

Did you read my thread It's done when it's done - 6 lb flat 20.5 hours? Fortunately it doesn't usually work that way, but you might want to start a bit earlier just to make sure. You're allowing 19 hours for an 11 pound brisket (I assume it's a packer and not a flat given the weight), whereas many people would allow 2 hours per pound.

I think your brisket will be better if you can FTC it for at least an hour before you serve it too.

I like to start early enough that I can separate the point from the flat when the flat is done, then chop the point and return it to the smoker in a pan for a few hours for nice burnt ends.

I don't have any ideas about starting at a higher temp, as I've never done that. But someone will surely come a long and give their thoughts on that.

I don't try to get my brisket done right at dinner time. My results are much better if it gets done at least two to three hours before I want to eat it. Then I double foil it and rest it in a cooler. The results are:

1. The meat has time to rest and the juices redistribute;

2. The product is moister and more tender I believe;

3. It's ready to eat when I want to eat because its waiting for me, not the other way around.

Thumper

Like SkipQ says,"you can do anything you wish".

Best bet is start somewhere that will be your standard,and follow Smokin's advice to take good notes.Learn to cook correctly and then use "tricks" in emergencies.

As SkipQ says,start earlier,rather than trying to play "catchup".

There are tips on the forum where you can hold meat for 6 hrs,or so.

Have you checked the actual cooking temp,at the spot on the cooking rack?Have you checked the accuracy of your independent therm?

As suggested,AFTER you get thru the plateau,you can increase cooking temp to finish.

Don't get hung up on some "magical" temp of 195*.That may just be a good place to start probing for tenderness.

Have fun and take notes all the way thru.

If you thought there was a magical formula, temp, or easy solution to cooking briskets, someone has lead you down the wrong path. The path to being a good brisket cook is learned on the smoker and as Tom said,"good notes".

If it was so simple there would be a lot of comp cooks doing much better. It all lies in the hand of the brisket and some just don't want to give up. Yep, patience is needed because 195* may not mean anything to some briskets.

Smokin' has given us a lot of information in brisket 101, let this be your starting point. Good luck to you!