I have a 16x16 cookmaster electric smoker. it is kinda cheap. The temp (set on high) will not go over 210 degrees f. My 22 inch 12.5 lb brisket has been in for 2 hours and the temp is down to 192. It is time to mop or flip and I am scared to open the door- I dont want the temp to drop. I did shove the whole brisket in and laid the flat over a rib rack but the sides were touching when I shut the door. Is the thermometer not reading right Is the temp ok or should I pull the brisket out? I have to save this meat. Please help!!!