Hi everyone. Tried my hand at smoking a brisket overnight. First, I don't understand the difference between the flat and the tip, even after watching 4 or 5 videos of prepping one. I think I got a disfigured one from Sam's, but live and learn, right? It was over 16 pounds from the store, and I trimmed a LOT of fat off, and eventually cut it in half. Need to smoke the other half today. Anyway, I put it in the smoker last night around 10pm, thinking it would take about 12 hours to reach an IT of 190 or so, with the temp on my MES 40 set about 230. It actually hit 190 in about 10 hours, and was actually at 192 when I pulled it out of the smoker. I had wrapped it in foil when it hit 185, FYI. Well, I pulled it when the IT hit 192, put it in a towel, into the cooler, and then covered with another towel, and the temperature did not go up even 1 degree, but has consistently gone down. Bad cooler, wrong towel? Any ideas why it didn't continue to climb at least a few degrees? Thanks in advance. And pray it's not too dry and that it tastes good. I spent over $40 on that piece of meat and really hate for it to be wasted. Oh, and since everyone likes photos, here it is shortly after going in the smoker. When I wrapped it, it was MUCH smaller and had a nice bark all around, but you'll have to take my word for it as it was too cold out to take a photo.