Smoking a flat right now, roughly 7lbs. I am running my masterbuilt propane smoker at 240 degrees spot on with my digital probe. Smoking with hickory chips. Internal temp is running at 135 degrees after 2 hrs of smoke. Is that possible? I thought it would take much longer to get up to that temp. I plan on taking it to 205 and foil and cooler to rest until dinner tonight. I checked my meat probes with boiling water last night to make sure they are on so I know the probe is accurate. Thoughts anyone?