Brisket taking way too long

dan s

Newbie

Original poster

Jul 9, 2017

2

10

• Jul 9, 2017

• #1

I am currently smoking at 6 pound flat brisket and it's been in the electric smoker for 15 hours and the internal temp is stuck on 169 degrees.  The smoker temp is set at 225 degrees.  I wrapped it around 150 degrees.

What did I do wrong?

Thanks,

Dan

 

noboundaries

Epic Pitmaster

OTBS Member

SMF Premier Member

Sep 7, 2013

10,247

5,352

Roseville, CA, a suburb of Sacramento

• Jul 10, 2017

• #2

As this point I'd say take it out, chop it up, and use it for chili.  I've had pieces of meat that never got tender.  It happens.  Makes GREAT chili though!

 

uncletork

Smoke Blower

May 17, 2016

87

46

Eagan, MN

• Jul 10, 2017

• #3

What are you using to measure the smoker temp? I would venture to say your smoker isn't actually at 225.

 

cksteele

Smoking Fanatic

Aug 11, 2016

342

142

Hamiltion Ontario

• Jul 10, 2017

• #4

are  you going by the temp gauge on the smoker? or using a digital thermometer in the cook chamber? the issue might be its not actually 225 might be 200 or 190 or lower 

 

sauced

Master of the Pit

Aug 9, 2015

1,802

176

New Jersey - Exit 9

• Jul 10, 2017

• #5

Yes....a brisket taking that long, at 225, I would check out the thermometer, sounds like it might be off by a bit.