Brisket temp went down after stall

[sammysdad05]

Any help or tips possible? Smoking a 14.5 pound brisket in my Masterbuilt electric smoker. Smoked this whole time at 225, went to bed and woke up around 4:30 this morning to check temp (neurotic like that) and temp was at 183. Woke up a few hours later and noticed the temp had dropped in my smoker down to 190 and the meat temp had gone down to 165! Any chance of saving the brisket at this point? I’m not sure what happened to the smoker temperature, I’ve never had this problem before and after changing the temp button on the smoker to a higher temp, it seems to have adjusted itself. I’m just worried the 2+ hours of the lower temp probably ruined it all.

 

[sammysdad05]

Any help or tips possible? Smoking a 14.5 pound brisket in my Masterbuilt electric smoker. Smoked this whole time at 225, went to bed and woke up around 4:30 this morning to check temp (neurotic like that) and temp was at 183. Woke up a few hours later and noticed the temp had dropped in my smoker down to 190 and the meat temp had gone down to 165! Any chance of saving the brisket at this point? I’m not sure what happened to the smoker temperature, I’ve never had this problem before and after changing the temp button on the smoker to a higher temp, it seems to have adjusted itself. I’m just worried the 2+ hours of the lower temp probably ruined it all.

I guess what I’m asking is should I cook back up close to 195-200 or do I just adjust for feel at this point?

 

[TNJAKE]

Just proceed as normal. Get pit temp back up. You are still gonna want to take it to 200+ IT until probe slides in like butter

 

[SecondHandSmoker]

Jake has you covered here. Continue onward.

 

[sammysdad05]

Just proceed as normal. Get pit temp back up. You are still gonna want to take it to 200+ IT until probe slides in like butter

Took it up to 201, felt tender probe, put it in the cooler for 2 hours wrapped in a towel.. unfortunately it came out like pot roast, dry and kind of stringy. Only my 2nd brisket, unfortunately both have turned out this way. Not sure what I’m doing wrong. This one had a great bark and felt really tender when I started checking with the probe. Guess I still haven’t mastered when to pull it off yet. Assuming since it was dry and stringy like pot roast, that I probably overcooked it?