By now, we are aware that the plateau/stall that occurs when cooking brisket, pork butts, etc is due to moisture content on the surface of the meat and evaporation.
Yesterday I did my third brisket, and the temperature reading was stuck at 171 for several hours. In order to facilitate a quicker exit from the stall, due to time constraints, I jacked up my 025 to 300F. Within an hour, the temperature went up to 185.
Is there any known detriment to utlizing this method? Is the advantage of staying at 225F the fact that the longer time in the stall allows for more fat rendering/tenderizing of the meat?
Once the temperature hit 185, I shut the smoker off and left the brisket in overnight.
I guess I'll know tomorrow, as I am taking this brisket to my brother's for a party and will post results with photos then.