What temp you cooking at?I have a treager smoket. I started a brisket 4-5#. Stopped playing to check it. Already at 140 degrees. I gave to use a manual probe to get temp. It's 11 in the morning and we don't eat till 7. How do I stop and start the brisket later
that's how I would go Rick. Keep at smoke and you will get a stall. I didn't foil until it was done then I did the foil towel and cooler. On brisket that small it probably will be done quicker. My 11lb took 8 hours only which was quick but every meat is different. 200 is good temp but it can be done at 190 also. I would test with toothpick and if it goes in like butter it's done.Thinking I need to take it to 200?? Then it sounds like tin foil,towel and cooler?