30" MES
had both points and flats cooking simultaneously at 225 F
left the door closed
stopped adding wood chips (dry) after 145 F
wrapped in pink paper at 165 F
waited 14 hours with thermometer in the thickest part of a point
Meat temp never climbed above 187 F
Gave up and tested by poking it.
Super tender, very smoky but I've never been able to get a brisket past 180 F in my smoker.
Am I doing something wrong? Should I care if I'm still getting tender meat?
had both points and flats cooking simultaneously at 225 F
left the door closed
stopped adding wood chips (dry) after 145 F
wrapped in pink paper at 165 F
waited 14 hours with thermometer in the thickest part of a point
Meat temp never climbed above 187 F
Gave up and tested by poking it.
Super tender, very smoky but I've never been able to get a brisket past 180 F in my smoker.
Am I doing something wrong? Should I care if I'm still getting tender meat?