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Trimmed and ready for rub. There was a big gouge in the middle of the brisket that went through the fat cap and into the meat. Probably was going to just burn in the smoker so I decided to just trim it off.
Had a fire form in my chip try. So I just removed it. That problem solved. My AMNPS wouldn't stay going. I had a water pan on the rack directly above the AMNPS and figured it was not getting enough airflow. So I moved the water pan and brisket up a rack and moved my AMNPS all the way to the right.
About 3-4 hours in and its looking good. Temp has held steady in the smoker at around 240*. Spritzed with apple juice a few times already. Water pan is full. I think I'm just going to drop the temp down to 225 and get some sleep tonight and check in on this thing in the morning. Not going to worry too much about it.
Been in the smoker 16 hours now. Still in the stall I believe. IT is 165 in the thickest part of the flat. I have The smoker set at 240* with a full water pan.
Any advice?
Should I just keep going as is and ride this out? I just insert my probe to monitor IT. It went in with no resistance
Increase temp? Remove water pan? Don't want to wrap it as I have a beautiful bark and don't want to mess it up.
Well, you still have some time before dinner so I suspect the temp on the thinner side will run about 171/172ish, so the thick part should be coming out of the stall soon. (For me, I wrap at the stall and let it go) Another 4/5 hours should just about get you there, then an hour in the cooler. Looks like you have the remote temp probe, so at least you don't have to open the door to monitor the temp. Looks great. Keep going and chill the beer!
Probed it with a wooden skewer. No resistance at first but then felt a little resistance about where the middle of the brisket is. I figured another 30 minutes and I'll check again.
The point is tender and thinner part/edge of the flat is tender and probed like soft butter with no resistance.