Little help 13 hours in.

[Bruno]

I'm 13 hours in on a 7 pound brisket, it's stuck at 178.
I did not check on it at all last night. WSM temp 235.

 

[Enrico Brandizzi]

Please, please, don't go by temp.
Use probe test with thoothpic. Do not use thermapen because it influences you (while whatching internal temp)

 

[Bruno]

Thanks Enrico! I had to pull it to start the Mother's Day festivities! It's tightly wrapped in a cooler.

 

[Bob Bass]

How 'tender'was it when you pulled it ?

 

[Bruno]

Bob,
Most of it was hot knife through butter tender, part of it not quite. But I ran out of time.

 

[Bob Bass]

Hate it when that happens... Sometimes the rest will help.
Wishing you and your family, a great Mother's Day dinner.

 

[Van DeWald]

If you need to rush it, you could always turn up the heat on your smoker by letting in some more air, or transfer the meat to an oven and finish it off . Just for future reference. Hope it was good!

 

[Bruno]

Thanks for the help guys!! It was delicious!!

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