Brisket

[Darthgrumpa]

Cooked a 19.5 brisket, going with the low and slow version. 27 hours later...it was the most magnificent brisket ever. First part of January, Costco has a sale on 17-22 pound brisket, prime. I bought 2, who/what can go wrong??? I cut one in half, and smoked one (Flat) in mid January and the other yesterday. This is the what could go wrong part, neither one would get up to temp. Cooked the first one (10#), I stopped cooking 18 hours later. brisket temp was 168 Degrees. I could not get it the temp up. I was using an off-set New Bruanfels smoker. Same thing happened yesterday, what in the hell am I doing wrong?
Thanks for the help.
On the what could go wrong front. Remote temp devise died, ran to Lowe's bought a new Weber remote temp, the ________(insert bad word) battery was dead, another bad word and off to Lowe's to get a new one.

 

[912smoker]

What was the grate temp Darth?
Did you finish in the oven ?
Was it a fire management issue ?
Was it completely thawed?

Sorry for all the questions just trying to help find some answers.

Keith

 

[TNJAKE]

Sounds like you had a pretty low temp in your cook chamber. Tell us about how you set up the firebox and intake/exhaust vents. Those are probably your issues

 

[Displaced Texan]

Yep, maybe some pics as well to show your set up would be helpful as well. I'm sure you will get expert advice here.

 

[noboundaries]

Welcome to SMF!

Great name, BTW.

Hours and hours and the meat temp won't rise? If it's not the stall, then the chamber temp at the grate is too low and gauges are probably wrong.

 

[jcam222]

I don’t see where you mentioned the pit temp. As others said it must be extremely low. With the length of time you are referencing I’m not so sure there aren’t concerns with how long the meats sitting below 140F. Hoping you aren’t injecting the meat.