I would like to try this method tomorrow, but what smoker temp should my smoker be at?
I'm finishing up two 13lb briskets now. Smoked at 225 degrees all day. Wrapped at IT of 170. They are now at 189 after 11 hours. Turns out great every time.
I can only think of these two things could've happened.I'm new to smoking. Question. Why can't I attain the required internal temperature on my brisket with my electric smoker? I have a 5 lb. brisket in the smoker for 9 hours at 225F and the IT is only 145F and won't get any hotter. Is there something I'm doing wrong? Any insights would be appreciated.
I noticed that the IT climbed to 144 rather quickly (first 3 hrs) but then leveled off and didn't move even one degree for the next 4-5 hours. I had the integrated meat probe inserted and a seperate meat thermometer as a backup to compare and both were reading within a few degrees of each other. But the possibility still exists that the smoker box temp gauge is incorrect. My smoker was a gift and isn't the best one around. I should probably get an oven temp gauge and put it in the smoke box to verify the temp. I wrapped the brisket in foil for the last hour and the IT then started climbing. I had to take it out at an IT of 179 because my guests were just getting too hungry. It had good flavor and was tender enough but a little on the dry side which I attributed to the fact that the cut of meat had most of the fat trimmed off. My point and question is, I've read about others smoking brisket at 225F and getting the IT to 190. Is wrapping the meat in foil to get the IT up a standard procedure for brisket? If so, at what point should I wrap it?I can only think of these two things could've happened.
1. The brisket you have is really dense and that just the way it is.
2. Your meat thermometer or temp gauge on your smoker is bad.
Did it ever get to temp? If so, what did you do?