Hey all, I'm in Texas, so it's practically required to smoke meat here! So, I just retired my Weber gas grill and got a "combo" gas/charcoal/with a smoking chamber model....just want to be able to smoke meat but also fire up something quicker on the gas side at times also. It's probably an "entry" level cooker, got it on sale at the local Academy for about $230. Anyway, here's my question.... I've had a 10 lb brisket on the smoker for about 4 hours now, and the temp of the meat is not rising, its actually dropped.....had gotten to about 140, then stayed in the mid 130s for about an hour, now its at 127. Using lump charcoal and hickory chunks. Any advice/thoughts greatly appreciated!