I smoked my first brisket this weekend (4.5 lbs). I didn't look at it until 203 degrees because the smoker didn't get as hot as I wanted (220-240), and the meat was reading 180 degrees 4 hours into the cook. it stalled out around 195 and got to 203 at 5-6 hours in. I wrapped it in foil and towels and placed it in a cooler for another hour. I never got to remove the point, but when I went to serve the point end fell apart like pulled meat just by holding it. the the flat end cut okay but was over cooked. I used a electric smoker on a windy day at 35-45 degrees outside air temp.
I know my smoker has cooked other items quicker in the past, but anything you might be able to add would help me...Thanks
I know my smoker has cooked other items quicker in the past, but anything you might be able to add would help me...Thanks