First Brisket

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Lookin' good so far, Alan...
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Red
 
Simple rub I put together, brown sugar, salt, onion powder, garlic powder, paprika, and a few hot pepper flakes. Cooking it on a kingfisher stick burner. It's wrapped up and sitting at 172*. I'm waiting for it to stall but temps keep going up, I think I'll close up some vents and back the temp down to 210*
 
6 hours in cooking faster than what I thought sitting at 180* I'm hoping the thermo on my cooker is close to accurate. I backed the temp down 15-20* hope it turns out.
 
i am thinking you may be a lot hotter than you think. your below 1/2 hour per pound. i have done fast smoked briskets that turned out pretty good. so don't worry. can you check the meat thermometer? boiling water or ice water test? if not use a tooth pick. poke it in several places. when the temp says it is done. if it is hard to push in or pull out  a tooth pick it is not tender.

happy smoken.

David
 
Just bought the meat probe guess it could be off. For that matter I just got the cooker as well. Did ribs and two chickens last week end and they turned out and the chickens where done. Looks like the brisket is stalled at 181*. Guess well see
 
Lol, ok changed out thermo on my smoker and it was 35-50* off backed off temps. How should I finish it? Keep it at 225?
 
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