Tried smoking a brisket for the first time in about two years. Sorta thinking I need to toss it. After 12 hours the meet was only at 133 internal. I thought I had the smoker temp plenty warm, but the placement of the prob is critical I think. I smoke the brisket indirect by putting on old broiling pan wrapped in foil under the meat (using two layers of grills). With the prob sticking out over the pan exposed to the coals more the temps were 220-260, but I noticed (after experimenting this morning) if I moved the prob to be positioned over the broiling pan the temps drop 50-70 degrees, meaning that the meat which is over the pan was cooking at as low as 150 for long periods of time, hence the 130s after 12 hours?
In reading various posts I see some mixed thoughts on whether the meat is safe. The meat was 18pounds (smallest I could get in a packer) cryo packed (vacuum bag) and I didn't inject it or stick the prob in until the 12 hour mark. I did score some of the flesh while trimming some fat and scoring the fat.
Play it safe and pitch the meat?