Started my first brisket last night around 11:30pm. 10lb CAB Flat injected with Beef Broth, Worcestershire, garlic and onion powder. It has been almost 11 hours now and the plateau has been worrying me as my Oregon Scientific temp probe shut off during the night. When I turned it back on the temp was stuck at 159 and hasn't moved in 2 hours. I finally gave in and opened up the smoker (holy crap is it looking good - gorgeous color but no bark yet - outside wise can tell not done) and put in a 2nd corded temp probe into the heart of the brisket and that probe is reading a couple degrees cooler. Sounds fine but that probe went in with very very little resistance.
Knowing that I am suppose to cook until the probes go in like butter I am a bit worried that at 157-159 degrees I am already SOOO tender. Another 30-40 degrees more seems like a lot. Is it normal to be this tender at this temp?
I'm using a Smokin-It Model 2 smoker at 225F.