Hello people, my first post here, I recently purchased a LGE, and I am extremely pleased with it. The Pork Tenderloin came out perfect, as did the grilled T-bone and Pork chops.
This weekend I smoked a 7 lb. brisket. I used a plate setter with a pan of water, for indirect heat. The night before I injected it with a marinade of beef stock, Worcester sauce, Soy sauce and some Butt Rubb. Around 9:00 AM I finally settled the egg to a temp. of 196-198, using a Maverick ET732. The brisket finally settled to a temp of 151 for several hours an Egg temp. of 196-198. I bumped the temp. to 215. At 6:00 PM, the internal temp. was still only 165 degrees. The brisket was fairly tough. So tomorrow I'm wrapping the brisket in foil (after spraying with apple juice and bourbon) at a temp. of 200 for 6 hrs.
What did I do wrong?
Thanks people, I did try to search for the answer.