Apparently there's usually a stall at 160 and takes a while for it get going above. What temp did you end up at and how long did you let it rest.
And definitely approve the Shiner.
I read a LOT on brisket and will wrap just before the stall from now on. I got it to exactly 190, then let it rest about 10 minutes which wasn’t long enough, but overall it was still a success. I wanna say it took 7.5 hours total.
I actually smoked a 17 lbs turkey today since my dad flew in. We had some friends over as well and it was night and day better than the bird I did on thanksgiving. Fed nine and still have leftovers so I’m looking forward to a turkey pot pie.
Biggest difference on this turkey was I soaked it in brine overnight, then let it dry a full 24 hours before injection & dry rub. The longer more drawn out prep work is worth its weight in gold, I just didn’t take pictures this time since I feel like I’ve been posting a lot here (week long vacation at home + new toy = lots of cooking).