Thats normal when I cook at 250 degrees.
My briskets and pork butts stall, may hang there for a few hours then start climbing higher.
When your brisket hits 190, slide a probe into the side of it. If it goes in like butter its done.
If you feel resistance, let it go to 200 degrees and give it the poke test again before pulling off the fire.
The probe must go in very easily, then you know its done.
You have never really lived until you have done something for someone who can never repay you.
KC I miss your advice.
Heavily medicated for your protection.
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