I'm 8 1/2 hours into a planned 10 hour smoke of a 7 pound brisket.
Bought the smoker yesterday. Cured it for a couple of hours last night with some fatty hot dogs and a couple of pieces of hickory.
Anyway I'm noticing right now I'm likely in the temperature plateau that I've read about when smoking brisket. Oven has been reading 225 consistently all afternoon. I've been stuck at 167-8 on the internal temp probe for about two hours.
My question is do I pull the brisket at the 10 hour mark or wait until I get to 180 degrees? Or should I let temp go higher?
Thanks from a rookie.
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