Smoking Brisket now

[bigr314]

I am now in the middle of smoking my first brisket. I have an 11 pounder smoking on a UDS. I started at 2 this afternoon with a temp about 235. It has  now been 8 hours and internal temp stuck on 150 for about 2.5 hours. Does that sound right. I plan on foiling at 170 and cook till 190. Then wrap in a towel and rest in cooler for a couple of hours. Am I on the right course

 

[captturbo]

I just cooked my second brisket a couple days ago and it stalled for a long time several places so it seems normal to me. I foiled in the mid 170s and took it to 195* and then put them in it cooler with towels to rest for a few hours. This time around it was a great success! Moist, juicy, and tender.

Most here seem to advise to take it to 205* so I'm thinking that if you take it off at 195* and wrap it well and put it in a cooler, it will drift upward to that desired internal temp. Either that or I just got lucky.

 

[bigr314]

Thanks for the info. I will post with pics. when done.

 

[raptor700]

8 Hrs on an 11 lb'er is almost ½ way. 

You were on track.

How did it turn out? 

 

[SmokinAl]

Sounds like everything is going well. How about some finished photo's.

 

[meateater]

That is normal for a stall, grab a cold one and ride it out.