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  1. stroud

    HELP! in the middle of my first brisket and i need help...

    at 8.5 hours and its creeped back up to 148...very very slowly tho...
  2. stroud

    HELP! in the middle of my first brisket and i need help...

    ok well call me crazy but here we go again...i did foil it and sure enough after about 20 minutes it started to take off...got up to 157 and i decided to take it out of the foil to finish the bark...since taking it out of the foil its dropped down to 142 in temp...and that's with me turning up...
  3. stroud

    HELP! in the middle of my first brisket and i need help...

    ok thanks so much. guess i was kind of using the ol '1.5 hours per pound' as a guide for when it would be getting close, and since it was nowhere near i got concerned. live and learn, huh? thanks again for your help.
  4. stroud

    HELP! in the middle of my first brisket and i need help...

    ok...so just enjoy the game and wait for this to get to 185?
  5. stroud

    HELP! in the middle of my first brisket and i need help...

    ok...but what should i do at this point? i mean i never expected a 4lb brisket to take 10 hours, and that's the way this is looking if im going to take it to 185. just dont want to mess this up...
  6. stroud

    HELP! in the middle of my first brisket and i need help...

    ok...so i'm 5.5 hours in on my 4lb brisket...and the internal temp is now up to only 137. again, is this something i should be concerned about? chamber temp has been consistently 220-230 and i have opened the door only a few times to mop... i know every smoke is different and you smoke to a...
  7. stroud

    HELP! in the middle of my first brisket and i need help...

    ok thanks for the reassurance. i wasnt sure when the stall would hit but i thought it usually hit at a little higher temp... i have only been opening the smoker every hour and 15 to mop and add a wood chunk or two if needed, been keeping the chamber closed as much as possible. i will just let...
  8. stroud

    HELP! in the middle of my first brisket and i need help...

    i am in the middle of my first brisket, and i need some major help i think... its a 4lb brisket and i'm about 3.5 hours in. chamber temp has been between 220-230 the entire smoke so far... the problem i'm having is the internal temp of the brisket got to 134...then started to drop. its now at...
    • stroud
    • Thread
    • Replies: 30
    • Forum: Beef
  9. stroud

    best way to monitor smoking chamber temp?...

    ok...so i am correct in assuming that the probe on the metal will mess up the reading? im assuming it was displaying much higher than the temp actually was in the chamber... thank you for the suggestions as well...those make sense. if i use a potato, i would just stick it all the way through so...
  10. stroud

    best way to monitor smoking chamber temp?...

    i am brand new to smoking and this is my first post on the forum...i bought my first smoker this past weekend, masterbuilt x-tra wide propane smoker, and smoked my first pork shoulder on sunday. so while i was doing this i used my taylor gourmet thermometer (one similar to the maverick e-7 you...
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