Made a brisket for family this past Sunday. Used Meat Church Gospel All Purpose rub with mustard to bind.
Wrapped at about 160 degrees and then ramped up to 275 to get it done in time. Total cook was about 24 hours. Ideally wouldn’t have gone up to 275 but it turned out pretty good if a little dry in the flat.
I’m surprised you don’t go up to 275. Once the stall hits and I wrap the brisket, I’ll usually change it to that temp until the brisket hits 190, then I go up to 290 for the finish.
Maybe it was just a cut of this brisket then, but usually I have more time to just let it ride until it hits temp so I don’t worry about it taking forever.