I am a bit new to smoking, have done a few smokes and still struggling with timing.
Started a 4 lb brisket last night around 11:PM, was cold out of the fridge and I dry brined it for 30 min, applied some molasses and rub and popped in my GMG daniel boone at 150 for about a 30-60 min before turning the temp to 225 (no injection or other fancy shamcy stuff). Smoker tube was in from the start. I had the brisket on a rack set above one of those disposable aluminum pans from the dollar store, had a small water pan off to the side that I kept topped up with hot water.
Checked around 2 AM with my thermapen, temp was mid 140's. In the morning I was reading and decided to switch to keeping the water pan under the brisket, easy, just added hot water to the aluminum pan that was catching drippings. Continued smoking until around noon the next day, about the 13 hour mark when I caved in an crutched it with some foil and a little apple juice. Just popped it in the oven after 90 min more to save on pellets while it gets up, sitting 167F.
So what am I doing wrong here, if anything? A stall at 145F doesn't seem unheard of, but it is quite low, and it seemed to hold for 12 hours according to my thermapen. Too much humidity in the smoker? is the GMG temp control not all its cracked up to be? is having the water pan under the brisket causing too much evaporation off the meat?
I appreciate any constructive criticism:)
Started a 4 lb brisket last night around 11:PM, was cold out of the fridge and I dry brined it for 30 min, applied some molasses and rub and popped in my GMG daniel boone at 150 for about a 30-60 min before turning the temp to 225 (no injection or other fancy shamcy stuff). Smoker tube was in from the start. I had the brisket on a rack set above one of those disposable aluminum pans from the dollar store, had a small water pan off to the side that I kept topped up with hot water.
Checked around 2 AM with my thermapen, temp was mid 140's. In the morning I was reading and decided to switch to keeping the water pan under the brisket, easy, just added hot water to the aluminum pan that was catching drippings. Continued smoking until around noon the next day, about the 13 hour mark when I caved in an crutched it with some foil and a little apple juice. Just popped it in the oven after 90 min more to save on pellets while it gets up, sitting 167F.
So what am I doing wrong here, if anything? A stall at 145F doesn't seem unheard of, but it is quite low, and it seemed to hold for 12 hours according to my thermapen. Too much humidity in the smoker? is the GMG temp control not all its cracked up to be? is having the water pan under the brisket causing too much evaporation off the meat?
I appreciate any constructive criticism:)