I have an 11lb brisket cooking for 10 hours now. Half of the brisket is at 210F and the other half is at 180f. My concern is that I continue cooking it so the 180F half comes up to where I want it will result in the other half being way over done. What to do?
I expected the brisket to take much longer and have people coming over in another 9 hours for the BBQ.