- 4 Posts. Joined 7/2015
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Need some help please
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Hmm... need more information i.e. what temp is the smoker set for? ...have you validated the accuracy of that temp with a third party probe? ...how thick/thin is the brisket? ...is it just a flat or does it have the point attached? ...have you verified the IT with another probe to make sure the first is not either in an incorrect position or possibly malfunctioning?
Just going on what was provided: 3.5 hours does seem way too FAST in order to break things down enough to have a tender & moist end product.
Edited by schlotz - 7/19/15 at 8:37am
It's a preference thing. Wrapping does soften the outside bark but does speed things up. It's only 11:34am so you might want to consider waiting it out at least for a while to see if the IT starts moving again. Kind of depends on when you are having dinner. Take it you are comfortable that both the box temp and IT probe are providing accurate readings?