Nick Prochilo
Chef Extraordinaire
Robo, give it time. My butts take 2 hours per pound. I keep my pit at 210*. Briskets 1 1/2 hours per pound for me at 210*. You hit the platau and now is when the magic happens. Sit tight, it will break through and in no time at all you will be eating a great meal!
On edit...the meat temp finished will be 195* - 200*.
On edit...the meat temp finished will be 195* - 200*.