Originally Posted by Ron_L
Step away from the brisket.
Deep, calming breaths
I cook prime briskets at 275 regularly with no problem, and I use Bovine Bold.
What were you cooking in? The WSM? Water in the pan, no pan, something else?
Fat cap up or down?
How did you measure the temp and where in the cooker?
At 275 my briskets go about 45-60 minutes per pound in my FEC-100 as a reference.
WSM water in pan. Fat cap down. Measured temp with bbqguru digiQ2 and a maverick et732 while away from smoker doing yard work. Pit probes were 3" away from brisket placed over the water pan 3 degree diff between the two pit probes. I used my thermapen to probe and was hitting around 205-207 all over the flat 210ish in the point.
US Navy. WSM 18.5", Stumps Smoker Baby, SF 24x48 RF, Weber OTG.