i have smoked other meat and understand the issue of meat temp plateauing then continuing to rise. i have never had the meat plateau at the temp mine did for as long as it did.
i was smoking a small 4.5# brisket and at about the 5 hour mark the temp was 173. this is were it stayed until i pulled it off at the 8 hour mark. my research had indicated about 1.5 hours per pound so i was over an hour passed and no temp change. was afraid to let it keep cooking
i am using charcoal/wood in a weber smoker. consistent temp 225
thanks in advance for the help.