Master Forge Double Door and brisket

[engled]

Having a little trouble with the Master forge double door and a brisket. Up until yesterday I have always smoked pork with charcoal and hickory, why I would change two things at one time fails me. Any way on to my problem... Keeping the temp at 225-250 has been little or no problem but it has been on for 18 hours (11 pounds) and it's just now up to 175 degrees. And no,  I haven't been peeking in ever 10 minutes. :)  I checked the temperature gauge on the door it's within 10 degrees also I am also using the same oven thermometer inside I have for charcoal so I'm pretty sure I am keeping it hot enough. I have been keeping some water in the drip pan and have both bottom vents closed and the chimney has been kept wide open. I have played around with the lower vents a little but opening them any seems to cool the smoker down. Any ideas?

Thanks Darryl.

 

[the dude abides]

Hey Darryl.  I don't know your smoker so I wouldn't be able to say.  Was the internal temp over 140* at the 4 hour mark or before?  If not, you should consider tossing the meat as not to get anyone sick.  Are you sure your internal meat thermometer is accurate?  This isn't making a lot of sense to me as to why it would behve this way.

Hopefully someone more knowledgable than me will be along soon with a better reply.

Welcome to the Smoking Meat Forums.  When you get through this fiasco stop in to the Roll Call area and give us a proper introduction.  Lots of great folks on here always willing to try and help.

 

[rp ribking]

I have been up since yesterday also, smokin' brisket. Try putting a probe in the brisket and see what the IT is? Should be done between 12 and 24 hours.

Remember slow and low and stick a probe in brisket and butts after 4 hours to see if your IT is over 140*  

Good Luck, RP

 

[engled]

Initially the temp cam up pretty quick and then it just stuck at ~160-170 forever. I'm going to wrap them in foil and stick them in the oven.

 

[rp ribking]

Initially the temp cam up pretty quick and then it just stuck at ~160-170 forever. I'm going to wrap them in foil and stick them in the oven.

Engled, Please let the virtues of smokin' meat take over, slow and low.

After that you will be addicted, this is your intro period.

RP 

 

[SmokinAl]

Darryl, If you did not inject or otherwise puncture the brisket, which means if you did not put a temp probe in it when you put it in the smoker you don't have to worry about getting the IT to 140 in 4 hours. If you did puncture it then that may be a problem. I agree with the others wrap it in foil with a little liquid & you will be surprised how fast the IT will rise.