Internal temp has stopped rising

[Curlie028]

Put a 2.5kg brisket into the smoker at 9:30 this morning and have been smoking at approx 225F since (5.5 hours now)
My problem is, the internal temp rose steadily to 151F and has just stopped rising.
It's been on 151F now for about an hour or maybe a little longer.
Should I increase the WSM temp?

[Swindon_Ed]

The temp' is fine as it is but now is the time you should think about if you are going to foil with some beer or keep it going naked.

Foiling will speed up the cooking process but will reduce the bark.

Briskets and Pork shoulders will normally stall around 150-160, this is when the tough conective tissue starts to melt and make these bits of meat taste great once they've cooked off.

[Curlie028]

Ah, thanks Ed.
Should I foil or is that the can of worms Toby talked about when I asked a few weeks ago about foiling.
If foiling I do have a mop wash I have been putting on and will pour some of it in.
I guess the foil is removed and the meat returned to the smoker, without it at some point.
My aim is to eat at approx. 6:30 btw, incase that informs the to foil or not to foil question.

[Swindon_Ed]

Foil it with your mop sauce and keep it going until you hit your target temp' then rest still in the foil wrapped in a towel in a cool box if you can. Normally a couple of hours is best.

[Curlie028]

Just finished cutting the grass and the internal temp has edged down to 148F, so she is getting foiled.
Cheers again Ed.

[Swindon_Ed]

Yeah they'll do that, keep your temp's stable and it'll get there.

[theburnschap]

Hope this all went well Curlie.

[Curlie028]

Foiled it and when it eventually broke away from 150f it rose quite quickly to 180f. Then I double wrapped it in foil, wrapped it in a couple of towels and it is currently in a £8.99 cool box from Lidl
Fingers are crossed.

[Curlie028]

Thanks Ed.
That really was my next valuable lesson.
First time I smoked a brisket, neither the Maverick nor Thermapen had arrived and it was OK.
Well after learning about the stall and having the therms to get the temps right that OK was actually rubbish.
The proverbal bar has been risen by miles. The brisket yesterday was simply melt in your mouth and so flavoursome.
Just had it with bread and butter and the mop drizzled over it. While I got a few looks when everyone was called to the table
and presented with the brisket, bread and butter and a bowl of the mop (that was heated and reduced in the WSM) everyone agreed it was my best offering yet.
Thanks again Ed

[Swindon_Ed]

Thanks again Ed

No worries Curlie, i'm happy to have helped.