Hey Folks! I bought a MECO stainless steel electric water smoker from a friend's recommendation on being a rookie at smoking. I read all the articles that said brisket was difficult but I kept thinking, "I'm a good cook. I can handle a brisket for my first time smoking." Boy have I been humbled. I have never been such a nervous wreck for so long about food. All my cooking instincts tell me the meat is too far gone but I know you have stick with it and follow the process.
My concern is I have an internal meat thermometer reading at 168 4 on my 9 lb center cut (according to the label) brisket that is just 5 hours in to the smoke. What temp does a brisket usually stall? Do I wrap it or not? Thanks! Everyone on here is super helpful, what a great community!