Got a 15 pound brisket at Sam’s yesterday. We’re having the missionaries over tonight, with our family and a couple of friends that we want to introduce to the missionaries. Really hoping for a nice meal.

I did trim about 1.5-2 pounds of fat off. Pre-trim calculation was to cook 15 hours to be done by 3, to let it rest for 2 hours. This was to give some leeway in cook time. I’m cooking on a Traeger at 225. I put it on at midnight. Hit 160 this morning just before 7. Wrapped in butcher paper and put back on. It’s now 184 at 10 am, and I’m worried it will hit 200 4-5 hours before dinner. Not sure if I want to rest it that long. Should I turn down the heat and slow it a little? Will it stall and stretch that out a little? In my experience, I haven’t dealt with a long stall.

I’m ok with 3 hours of rest time, especially since I have a thick styrofoam cooler that I put it in to keep it warm. Not sure I want to go much longer than that, or is it ok? Not sure what the best move here is.