1st brisket just went on already having problems

oh and by the way this place is great since ive found it my wife is calling me a bbq nerd

Should of got a Cookshack! It will be done when the internal temp. read 180 for slice and 190 to 200 for pull.It depends on the size but you may be eating a little later.

if it's a brisket I mght want to take it to at least 190-195, or 200, to slice... especially if there won't be much time to let it stand in foil before eaqting... good luck.

well its been om 6 hours and its at 150 hoping all is on schedule????

...and the results???

Well the results left something to be desired.Turned out ok i guess the edges were tender and juicy but the center was a bit tougher and not nearly as juicy. Think the problem was with the temp. At 6 hours the internal temp was 150 and i was cooking at 225 i brought the smoker up to 275 at 7 hours because the internal temp had only gone up to 155 and after 9 hours it was up to 175. well i made the mistake of inviting guests for my first briskett one of which used to live in texas and loves brisket well they all seemed to enjoy it but im a bit more critical. i guess i have to just practice. one thing that really through me for a loop was that even though i never got it to 190 the inside had one heck of a smoke ring but the meat looked well done???

Mornin',KRE.

This is a little late,but were you using a thermometer to check actual grate temperature?

With company on the way,next time you are hung around that 150�-160�,you can always heavy foil it with about 1/4 cup broth,coffee,apple juice, etc.

Seal tightly and kick the cooker up like you did.
If it was cold and very windy,you could always take this step to the house oven.

It sounds like you'll get it handled.