Question for the weekday brisket pros

[Murphy's Law]

I am going to do a weekday brisket tonight so I don't have to wake up early tomorrow and had a question. It looks like Pittman starts his at 190 for 12 hours, wraps and then another 4 hours at 190, and then bumping temp to 250 once the IT gets to 195 for another 4 hours until IT is 203.

Any draw back to just bumping the temp to 250 once you wrap to finish sooner? I want to try and eat around 4:00 tomorrow afternoon so I am thinking putting it on at 7:00 pm tonight, wrapping at ~7:00 am tomorrow (as long as it's ready), bumping to 250 for another maybe ~6 hours and then a few hours rest.

Brisket is about 10 pounds after trimming

 

[Slimpicker]

I say yes, once you wrap you can up your temp, guys here do it all the time.

 

[Murphy's Law]

I say yes, once you wrap you can up your temp, guys here do it all the time.

That is kinda what I was thinking but wanted a reality check!

Does the timing look about right? I've only done one overnight cook and that was just the flat so I am adventuring out into new territory with the full brisket.

 

[RemE]

Yup, put it in around 5-6pm, when you wake check the temps, maybe bump to 225 if it's not 165ish yet. In any case bark should be good, wrap it up, go to 250F and it will probably be done mid-day. Then into the cooler, I've gone up to 4 hours and it was still very hot to the touch.

4pm dinner is early so get it in earlier.

 

[Murphy's Law]

Cruising right along…

 

[Slimpicker]

UPDATE MURPH????

 

[Murphy's Law]

It was gooooda! And my wife already yelled at me for not taking a picture!

Off the grill at 11:15 and we ate around 4:30. It was still very warm. I used tallow when I wrapped and back on the grill and more tallow in a fresh wrap for the cooler rest.

Thanks for the suggestions guys!