It's been 4 hours and the brisket is at 163. It seems to be staying there for awhile. Does it take some time to get to 170? Planning on wrapping then to 190. Any help on how long 170 to 190 as well would be appreciated.
You have it a plateau my friend just be patient and ride it out don't change heat or anything. Once it gets over it things will go faster. It is the connective tissue in the meat breaking down and will be much more tender for it tho it stinks waiting so long it is sometimes necessary
I'm afraid the gauge is off. I tried to place a meat thermometer in the smoker but no outside read. I am trying to keep it at about 150 based on the Grillmaster temp gauge. I think it's about 50 degrees off but not sure. That is the next mod I will do!