OK here is the setup, I separated the flat from the point on a 13lb brisket and gave them a good coating of mustard and dry rub. Heated up the MES, setting the temp to 225 and placed a full load of pellets in the Amazen pellet smoker. Loaded everything into the smoker last night at 9pm thinking it would be done somewhere between 9 and noon today.
The issue is I checked on it at 5am this morning and it was at a temp of 195 in the middle of the flat. and the temp of the smoker was up to 285 for some reason. I don't think I have ever seen it get to this kind of temp before and I am not sure why it did at this point. Which means it supposedly cooked in 8 hours. I have never had that happen before. Checked the calibration on the thermometer and it is good. Pressing a knife through the point it had no resistance but the flat had a little in some areas but was more like the point in others as compared to the ease the knife went into the meat.
I went ahead and pulled them both, wrapped in foil and placed in a cooler with towels on top to hold heat.
Questions: 1. Should I place the flat in a oven, maybe with a little beef broth in a pan to see if I can get it more tender or call it good? I am concerned that at only 8 hours it is not tender like it should be.
2. Any idea why the MES temp was so far off? I have already checked the thermometers on both the meat and the smoke box and it is accurate, I am using the ET-73.