brisket help

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acd4476

Smoke Blower
Original poster
Sep 9, 2010
92
48
Metro Detroit, MI
i started a small 4lb flat on my MES at 3pm (EST) and foiled about 7 at the temp of 168; however its been 3 hours since the foil and im only sitting at 178...is this common?  Ive done a smaller flat and a whole packer before and havent had anything like this. i adjusted my probe and it registered a degree higher only to fall back down a degree lower.  I tested another probe and got the same exact 178...i had planned about 6-7 hours but im not going to make it. temps ranging from 225-245.
 
Some meat is different than others. Some stall some don't. Some stall at different temps. It is really hard to predict what they are going to do. Hang in there and just keep an eye on the temps, it should come around for you.
 
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