What to do, my smoker dropped to 175 degrees.

[Guest]

I started smoking a 5 lb brisket this morning at about 11 and maintained a temp of around 230-270 until about 2pm when I had to run a few errands. Well, those errands ended up taking me three hours and when I came back the temp had dropped to around 185.

I have it cooking back at 250 right now and planned on taking the brisket out at around 10:00 pm or when the internal temp reaches about 185-195.

Is this drastic drop going to affect the flavor of this brisket greatly. Is there anything I can do now to offset this error?

Thanks!

 

[Doug D]

You should be fine. You never dropped below your target final temp, and weren't in any "danger zone". Maybe you would have wanted to be there to mop once or twice, but if it happens to turn out a little drier than you wanted, brisket re-heats well with a little broth in the bottom of the dish or foil. All is not lost.