Alright guys I just smoked a 3.5 lb beef brisket. It turned out great but have a question about the heat. I smoked it a temp of 250F and at about the 8 hour mark the internal temp of the meat was about 143 and not climbing. I ended up bringing it in and finishing it in the oven, also set at 250F, because I ran out of propane. Now as soon as I put it in the oven the internal temp started to climb pretty quick. So to my question. Does the way the heat is dristributed make a difference in cooking times? Cause I always have the meat directly on the rack in the smoker and then I place a drip pan on the rack below it. Would that drip pan be causing the heat to go around the meat causing it to cook slower? It just seemed odd that as soon as Iput the brisket into the oven it started climbing in temp.