so i am attempting my first brisket today. temp was holding steady at 250, i put the meat on and it went up to 300, go figure. i hope it settles back down at 250 or so again. i do have thin blue smoke so i am thankful for that at least.
HMM, Never heard that one before.Hey Celt,
If the temp gets "stuck" - and this is the temp range it occurs at - you may have to either ramp up the heat temporarily to get it unstuck, or if still stuck after 1 - 1 1/2 hours go ahead and wrap it. The temp will accelerate after you wrap it.
It looks like you've only had it on for a few hours though. No rush yet!