12+ hour stall?

[carolinastyle]

I'm trying my first whole brisket today. Due to past experiences with thing taking way longer than expected, I took extreme precautions:
- I put it on my Weber Spirit last night at about 9:00 pm (wanted to be ready for 5:00 dinner)
- I separated the flat from the point before putting it on to create more surface area
- I wrapped it in foil when it hit 150 (around midnight)

My BBQ temp has been at 225 all night last night and all day today per my Maverick, and now, a full 18 hours after I put it on, the brisket has slowly climbed to 190. Given that it was 170 this morning, at this pace it might be ready for breakfast tomorrow.

Wondering what I might be doing wrong? Some additional context:
- Brisket was 13 lbs, so right in the ballpark of the recipe on this site
- I didn't do a good job of wrapping foil, I wrapped it round like a mummy instead of creating a boat and crimping tight, I suspect that is part of the problem
- I calibrated my thermometer with another digital thermometer and they are both reading the exact same on the inside

About an hour ago, I cranked the grill up to 270 because I can't wait to eat. I might have to skip the 2-hour chill period as well if I'm going to be in time for dinner.

Any advice?

[boftx]

You should be fine with that cook temp. I generally figure 1 1/2 hour per pound for large cuts, and allow a bit more for a cushion. So 18 hours for a 13 pound hunk sounds about right to me.

[HorseDoctor]

Next time, try a cooker temp of 270-275 the whole way. You'll get to/through the stall much faster & easier that way. Then wrap if you wish (I like paper) when you've got great bark. End result will be just as awesome and it'll happen quicker. Good luck!