I need a little advice here. I was working on my second (ever) brisket last night (the first meat attempted with my new AMNPS) on my MES30. I put the meat on around 7:30 pm last night. I had a few issues with getting the AMNPS lit (had to keep taking it out, relighting, adjusting position, etc) so the first 90 min or so the smoker temps probably didn't get up to 225 very much....more in the 210 range. Anyways, I finally got it smoking and the meat was up to 140 about 11:30pm (the 4-hour mark) and was up to 143 or so by 12:30am.
At that point, I took a nap and had my Maverick thermometer set to warn me when it hit 160 (was thinking around 4am or so for this 8lb brisket). However, I woke at 5:30 to find the meat temp only at 145!
That's about a 5 hour "stall" where it only went up a few degrees. Am I in trouble here? I tried adjusting the probe and trying new probes...all with about the same reading.
At this point, the AMNPS had run out of pellets so I double foiled the brisket with some apple juice and put it in the oven at 225. It's still at 146 now (around 6am).
Is this just a "LONG" stall, or is something else wrong? What should I do at this point? Raise the oven temp? Abandon ship?
Any ideas/thoughts welcome and appreciated....