Don't worry. This will be fine but just a note that my last six pound brisket took over twelve hours. So don't rush it.
I've had similar probe results before and it was all placement. A fat pocket, a crooked entry. No big deal. It will level out now that you've hit it in a better place. Moving it was a fine idea.
Just chill and let it keep going.
Well, I didn't change the meat probe, just the chamber probe. But, it was pretty dark out when I stabbed it with the meat probe, so...I can only hope it got about where I'd like it to. I went for the thick part between the little bit of the point and the flat.
Anyway, 10AM update -- meat hit 165 about half hour ago or so, then I noticed the smoke dying down so I dumped the embers and added new wood chips. Then the meat lost 5 degrees and now it's stalling there. So...maybe this one is stalling at 160 (or it's probe placement).
At least the smoker temp has settled in around 245, finally. Actually it just overshot where I wanted it and so I quickly "burped" it to let some heat out. Didn't get a good look at the meat though.
As far as the plan...at this point, I'm not sure if I'm going to wrap it or not. With how much heat I lose each time I open it up to do something, it may just make it take even longer to pull it for wrapping. But, I do want to spritz and stuff. I'll let it go for a few more hours and if it still isn't moving, I'll wrap it up to push through.
Also, I believe I've read that meat stops "taking smoke" after four hours or so. Which means I guess it's not a big deal that I didn't soak enough wood chips...I thought I did, but this last batch went quicker than I thought. No big deal.
Finally, the two probes are getting a little closer in their readings (about 10 degrees off one another as opposed to 20), don't know why. Too many variables...the day is getting hotter, the meat is getting hotter, etc.
edit: 11AM(ish) update -- meat is finally back up to 165, had to add more chips and the water pan was depleted so I filled that up with hot tap water (maybe should've boiled it, but...). Temps took another 15 minutes or so to get back to 135 where it sits now. This is probably going to take forever with the recovery time of this smoker. Oh well...we eat when we eat. I knew starting it early was a better idea, should have listened to my gut instead of letting the wife convince me. Though, let's be honest, I'm not a morning guy, so the convincing part wasn't hard given I got an extra 3 hours of sleep, lol.
edit: 2PM update (8 hours in) -- meat is at 190, checked it at 185 about half-hour ago with a wooden kebab skewer and it wouldn't get in past the initial poke at all. So, will check again 2:30. Next time I open it up I may snag a quick pic.
Edited by dreamwarrior - 9/26/15 at 10:53am