First Brisket HELP!!!!!!

[nrok2118]

Im doing my first brisket, just a little guy less than 3# like a half a flat. Either way I put it on earlier along with other things, but problem is its been on for 6 hours and still is interally 170ish range. Ive probed multiple places in the brisket, Im not foiling it to get a better bark since its a smaller peice but now it seems to be taking forever, anybody else have this result with a smaller piece of flat?? Im going LOW AND SLOW, maintaining about 215ish on the wsm, should i just let it go?

 

[Strike BBQ]

170 is a point where BBQ tends to plateau. I would not worry too much, but the pit temp seems a little low at 215. I would stoke it to 225-250. Of course all those opening o probe the meat is not helping your cause one bit.

 

[mikeTRON]

How many times have you opened it to check on the brisket?
Each time you open it adds 15 minutes to the cook in my opinion
Also you said you are cooking some other things so did they require you to open the lid a bunch of times?
How many times in the last 6 hours have you opened the smoker?
When you open the smoker how long does it stay open?

Have you ever cooked anything 4 lbs or bigger like a pork butt?

Dont worry man your brisket will take time, you cant rush BBQ, unfortunately hehe

Now that is has been an extra hour I might check on it every hour or 1/2 hour to see if its climbing. You are in the stall stage of a brisket. Look it up if you want more info

Either way man just relax and let the smoker do its thing

 

[LMAJ]

Hi - yep - let it go. Just remember - it's dome when it's done. It's cool and wet in PA today. If you want to speed things up some, wrap it in foil now.

 

[nrok2118]

yeah i took the fatty off and the temps got up around 260+, i let her go and temps got to 190 decently fast, wrapped in foil and a towel and got her in a cooler for an hour or two, we'll see how she turns out!