Ok, so I've seen some posts on how a brisket and some other meats might plateau and even go backwards sometimes before the temperature finally starts moving toward your target temperature. What's the longest time you've seen for the plateau?
I put an 8lb. packer cut brisket on last night at around 6pm on the top rack of my 008 and set it at 225. My target temperature is around 190-195. I checked it first thing this morning at 4am and it was holding at 180, back to bed and then checked it again at 6am, 182, then at 8am, 181, 10am it was 182. I was shooting to have it done at 1pm, so I bumped the heat to 250. I checked it again at noon and still 181. Now it's almost 1pm and it is still at 182. I'm considering pulling it out of the smoker and putting it on my grill wrapped in foil with some beef broth. Ideas?
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