Bought a prime packer at Costco a couple months ago and it's been sitting in the refrigerator ever since. Based on my reading here I was sure it was still fine. No leakage, despite quite a lot of protein seeping out of the meat into the cryobag over the last week. I figured it was time to finally cook it. Trimmed it up yesterday and put it on the smoker today. Simple salt & pepper rub. I arched it over my rib rack to make it fit. Worked quite well.
So here's the weirdness. Given the early darkness and my comparatively late start on this I had no delusions of doing the entire cook on the WSM. My plan was to take it to 170F with the smoker at 275F, then wrap it in foil and finish it in the oven. At three hours into the cook the internal hit 149F and stayed there for over two hours. At one point it actually went backwards a bit. At five hours it had finally started to climb a little, hitting 152F. I decided to foil and move it to the oven at this point. I didn't think it was going to be done for eating today so I wanted to put a meat loaf on the smoker. I foil the brisket and put it in a 275F oven. About an hour later I figure I should stick the ChefAlarm probe in it just to track the progress. Everywhere I stick the probe in the flat I'm reading 200F or more. There's a bit of resistance still, but it's very close to being done. The center of the point is still about 195F.
~150F for two hours. I foil and it jumps 50F in an hour. I'm very confused by this. I get the evaporative cooling thing. Maybe it was poised to take off again on the smoker and wrapping in foil turbocharged the leap, but it still seems too far, too fast. Ideas? Ideas on what to do with a smoked meat loaf it looks like I won't actually need?

So here's the weirdness. Given the early darkness and my comparatively late start on this I had no delusions of doing the entire cook on the WSM. My plan was to take it to 170F with the smoker at 275F, then wrap it in foil and finish it in the oven. At three hours into the cook the internal hit 149F and stayed there for over two hours. At one point it actually went backwards a bit. At five hours it had finally started to climb a little, hitting 152F. I decided to foil and move it to the oven at this point. I didn't think it was going to be done for eating today so I wanted to put a meat loaf on the smoker. I foil the brisket and put it in a 275F oven. About an hour later I figure I should stick the ChefAlarm probe in it just to track the progress. Everywhere I stick the probe in the flat I'm reading 200F or more. There's a bit of resistance still, but it's very close to being done. The center of the point is still about 195F.
~150F for two hours. I foil and it jumps 50F in an hour. I'm very confused by this. I get the evaporative cooling thing. Maybe it was poised to take off again on the smoker and wrapping in foil turbocharged the leap, but it still seems too far, too fast. Ideas? Ideas on what to do with a smoked meat loaf it looks like I won't actually need?