Brisket taking way too long

[dan s]

I am currently smoking at 6 pound flat brisket and it's been in the electric smoker for 15 hours and the internal temp is stuck on 169 degrees.  The smoker temp is set at 225 degrees.  I wrapped it around 150 degrees.

What did I do wrong?

Thanks,

Dan

 

[noboundaries]

As this point I'd say take it out, chop it up, and use it for chili.  I've had pieces of meat that never got tender.  It happens.  Makes GREAT chili though!

 

[uncletork]

What are you using to measure the smoker temp? I would venture to say your smoker isn't actually at 225.

 

[cksteele]

are  you going by the temp gauge on the smoker? or using a digital thermometer in the cook chamber? the issue might be its not actually 225 might be 200 or 190 or lower 

 

[sauced]

Yes....a brisket taking that long, at 225, I would check out the thermometer, sounds like it might be off by a bit.