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I think I'm doing somthing wrong

post #1 of 5
Thread Starter 
I started an 8 lb brisket at around 9:00 pm last night and I have kept the temp. at 225 all night long. It is now 12:30 and I'm still only at 156 meat temp. I'm getting really tired an am about to say &$@! It and give up, and advise!?! icon_mad.gif
post #2 of 5
9:00 pm last night and it is still only 156 at 20minutes ago ...something ain't right you better check your temp gauge in the meat or your temp smoker gauge is off...because at 225 for 15 hrs that quite a long time for a 8lb briskie....or its one helluva stall....but i bet one of your gauges are off...BTW how does the brisket look does it look dry and shriveled up...or is it looking moist
post #3 of 5
Yep - sounds like one of your probes is not right. I would think an 8 pound brisket would go 12, maybe 13 hours, 15 is a push. Check your thermos.
post #4 of 5
Thread Starter 
The point looks and feels good but the flat feels tough. I have 3 guages digital, anolog, and anolog on the grill and there all really close. Since I posted iv gotten to 164 mabey just a long stall?
post #5 of 5
Thread Starter 
I was going to try burnt ends but the wife is getting mad about the time it's taking, I might still go for it! If it turns out as good as everyone sages she'll forgive me …right?!?!
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