You all have been very helpful with my previous GFI issue on the break in thank you...by the way it is great to see that others received the SM025 for Christmas this year as well. Tried 10 LB pork shoulder....gone in three days....followed by about 50 wings (still working on them). My current cook is a 7.8 lb brisket....I Put on the SM025 5 hours ago at 220 degrees (within about three hours the probe thermometer showed 150-160). I thought/wished the probe was not all the way in the meat and was getting the oven temp instead. After reading many of the posts, it sounds like what I have is a flat and it is approaching done faster then expected. Want to have it for dinner tomorrow (20 hours from now). Should I take it out, wrap in foil in fridge and then put it back in the smoker tomorrow or should I shoot an internal temp of 190 (probably going to hit that in 2 hours or less....current cook temp set at 190 as well) and then just reheat it in the smoker tomorrow with some sauce? I hope the answer is "you can't go wrong" but if not I wouldn't mind knowing anyhow. Thanks for being such a helpful and good hearted group.
Tom
Original Post