SconnieQ said:
rettaps said:
I had the same problem except the opposite, i put on a 10 pounder flat at 6am on 200 degrees and figured it'll be ready at 6pm, what a surprise, took until 11pm and I took it out at 182, was an awesome midnight snack though!
200 is a bit low for brisket. If you think about it, you want your internal meat temp to be about 195 or so, with your box temp at 200, they are essentially the same temperature. So the meat is going to take forever to get to 195. Smoking at 225 is the most common temperature setting for brisket.
I only suggested this because her previous briskets were getting done so fast. My guess is that her smoker is running hot (some do).
So, maybe adjusting the temp dial with the following instructions is an option (assuming that it is confirmed to run hot):
http://www.smokin-it.com/v/vspfiles/files/HeatControllerAdjustmentInstructions.pdf