I was smoking a 3 1/2 lb. brisket flat yesterday in my
Masterbuilt Electric Smoker. I had it set for 225. put the meat in about 1:30pm.
From what I read online it should take about 5 hours to get up to 195 after wrapping at the stall. Mine took 6 hours just to get to 160 degrees.
I'm not sure what the problem was. I wrapped it in double foil and put it back in for another hour. It still didn't move.
It was a bit windy yesterday, but nothing I haven't dealt with in the past and had decent results.
I finally brought it in the house and put it in the oven to see if I couldn't kick start it in there.
Still nothing! Not sure what happened. I ended up tossing it in the garbage.
This was the first brisket I've ever tried. In the past I've done Bison roasts, chicken, game hens, fish, and turkeys. with no problems ever.
Any ideas would be greatly appreciated...
Thad Overocker
St. Paul, MN