4.5# brisket flat in the smokette to day, rub was 1/2C Black Pepper, 1/4C kosher salt, 2T each Garlic, Onion, and chili powder. In at 7:30 this morning at 225° and bumped the temp around 1:00 to 250° took it off at 203° internal it seemed tender the screamin fast Yellow Thermapen went in easily. But is came out a little on the dry side to me. Too it off at 4:30 9 hours was to long, did it fat side down.
I had some issue with temps, the meat temp started to fall around 4.5 hours in it was 167° and the next thing I saw was it was down to 158° I went out and messed turned the temp and messed around checking for power as I had an issue a few cooks ago, I think the thermostat may be going bad.