too long?

sounds like one of two things might be going on here
1- the most likely. you have hit the dreaded plateau. if that is the case my advice would be to wrap in foil and let it go.
2- i doubt this is the cause because from your previous posts i know you have verified your pit temps with a thermometer.

so based off of this my advice is crutch it, remeber the brand or where you bought it and double check the label to be sure it hasn't been flavor enhanced.

also your starting temp is really near where you want your meat to finish at so that is adding a little time also.

so don't worry everything is fine

hope this helps
jack

Sounds like you might be opening the door quite a bit to check the internal temp. Every time you open, figure on an extra 30 minutes of cook time. The only time I ever open the door is to spritz ribs with apple juice.

Since you're in FL the ambient outdoor temp is not a factor.

Most of us do butts at 225 so that might be part of it. Jack's right---just hang in there.

Actually I have the poder through the hole at top so I dont have to open the door. I did open the door one time however.

As of now it is at 182 degrees. I increased the temp to 250. It has been in 17.5 hrs total.

Still uncovered, planning on keeping it that way and pulling at 200 unless I hear different.

I guess the real question is how much fat there was. As long as there is fat, it won't dry out, until you overcook it.

It's just taking longer to get hapy and that's not a bad thing.

There is a big time difference between 200 and 225 and above. 200 is close to the finishing temp and a general rule of thumb, the closer your finishing temp and the temp of the pit, the longer it will take.

In years past, I would cook a brisket @ 180 for 24 hours before I would even bump the temp, of course those were monster briskets 12 to 14 lbs and up. Ah, the good old days, good briskets.

You'll be fine.

For me, and butts, I would just set it on 250 and forget it. The difference between 225 and 250 won't make a huge difference on a butt.

Thanks for the help. Yes I looked for a fatty cut of meat, so that may have something to do with it.

It is now at 189 so bumping it to 250 seems to have helped. I am not eating til 8 so all should be ok.

thanks

just pulled it off at 192 it is falling off bone tender and delicious.

Hoorah!!! I was holding my breath! Just one question. When you guys temp. are you temping the meat or the smoker? I get confused. I would think you go by the temperature of the meat itself.
Peggy

Peggy, you need to temp both. Because there are some many recipes, it's good to know what temp you're shooting for in the smoker AND to know target temps for the meat, so you need both.

Peggy,

Before ya'll joined us,Smokin' actually temp mapped each shelf of his Pellet muncher.

He can probably link to it.

Remember, Jack will tell you that recipes are an algebraic formula.

For scheduling purposes.

i.e. , increased temp+ decreased time = approx same product

This isn't addressing rendering,collagen breakdown,smokering,bark,smoke levels,etc.

Hi all,just did a 10# brisket-packer trimmed,but still had a lot of fat.Seasoned it with Tony Chacheras spice&herb seasoning and put in the ST on 225 and let it cook.After 14 hrs of waiting I decided to pull it out and wrap in foil and added a half cup of apple juice.Previously the temp would not rise above 169.After the wrap job,slid back in at 225 and finished with meat temp of 200 2 hours later.That was my first time using foil.But I do say it was the most flavorful and moist I ever had.Good "Q" to all,Billyq