I had a super stubborn prime 12 lb brisket I smoked overnight Saturday. Got my WSM going at 6:30 PM Saturday, cooked at 230-250 for 5 hours, wrapped in pink butcher paper at 162 degrees and went to bed with the temp slowly rising.
Woke up at 3 AM and the brisket was at 181 with the 22" WSM at 266 degrees. I dialed it back some and when I woke up the WSM was at 225 and the brisket had dropped to 167. I've seen temperature drops when the smoker got cold. I had set an alarm on my ET-133 if the smoker got below 205 but it never went off.
I cranked the heat up some and didn't get this brisket finished until after 3 PM, 21.5 hours after starting it.
It came out chewy around the edges and a little on the dry side with the flat meat. Gotta figure out the overnight temperature with it starting to cool off overnight.
Woke up at 3 AM and the brisket was at 181 with the 22" WSM at 266 degrees. I dialed it back some and when I woke up the WSM was at 225 and the brisket had dropped to 167. I've seen temperature drops when the smoker got cold. I had set an alarm on my ET-133 if the smoker got below 205 but it never went off.
I cranked the heat up some and didn't get this brisket finished until after 3 PM, 21.5 hours after starting it.
It came out chewy around the edges and a little on the dry side with the flat meat. Gotta figure out the overnight temperature with it starting to cool off overnight.