So I do my brisket in 2 steps in the smoker for 6ish hours then in the oven to finish. What I have started to do is put the brisket in a tinfoil turkey bath which I can throw away when I'm done. What I found this time is the brisket seemed to finish really early and I'd say it was well over cooked when I pulled it out.
It will be fine I've done it several times, 1 1/2 hour per pound this one was 19 hours for a 13 pounder. What I'm wondering is this. In the oven because it is basically having a bath in its own juices is it cooking faster should I be rigging up a way for the juices to just drip below in a container and have the brisket on a wrack or something? I guess in the end its still amazing so I'm not sure it matters but in the interests of trying to improve or try different ways I'm curious.
It will go past the stall faster when enclosed.
Would suggest that you monitor the temp and pull at 195 - 205 F or 90-96 C
My example with pork butt was 4 hours smoke @ 225 F
Then into big Dutch Oven with about 6 ounces hard cider (or beer, or apple juice, or...)
After 2.5 - 3 hrs in the oven, which is also at 225F, it was at 205 and ready to pull apart
That's a lot quicker than 11 -13 hours I've read about in some recipes.
Hope that helps!