I decided to cook my first 13 lb packer brisket over the weekend Things didn't go just as planned. I started out Sat at 6 PM. Room temp brisket, trimmed the fat lightly and scored, applied the dry rub. I have a heavy gauge offset smoker. The smoker was around 240 F. I usually have to tend the fire every 30 mins to an hour to keep it hot and steady - which is fine until about 3 am when I got tired. At 3 AM the internal temp hit 160, so I wrapped the brisket in foil. I took the Maverick remote inside and took cat nap. Oops. I woke at 8 AM. The BBQ temp had dropped to140. The internal meat temp was now 135.
I fired the BBQ back up to 250. By Sun at 4 PM it the internal meat temp was 179. At 7 PM, I hit 189. I couldn't get it to 190 which was my target. Instead over the next 2 hrs it dropped to 187, then 185. I gave up at 930 Pm and pulled it. I drained the juices from the foil and put it in a cooler a couple hours. Then I put it in the fridge. I didn't even look at the thing.
My main question is the high temp stall and temp drop. Should I have left it on longer? Just seemed like a long time. Also to prep now - after 24 hours in the fridge - any suggestions? Thanks!