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Got it! That makes sense. My apologies, I misunderstood you at first. I think I'll set my digital thermometer up inside it sometime just to see if there is a difference. There very well could be. And I figured that I pulled it too soon still. This is the most done brisket I've made yet...

Thanks Eddie. You bring up a good point, and one that I read elsewhere and considered doing next time as well. I've seen that others will separate the point and the flat and smoke them for different amounts of time if needed. I think that will be something to explore as well. I also plan to...

Thanks for the tips. I am not using a built in thermometer. I have one made by Q Tech that I probe into the meat and leave sitting in it. I do not have to open the door each time as it will bluetooth the temperature to my phone through an app. I don't have any reason to feel it is...

Thanks. I figured cutting away the thin parts would have helped. As mentioned I didn't do this, but will the next time. It makes sense that there's just no way to cook those at the same speed as the thickest part. I definitely need to work towards cooking by feel and not by temp, and I saw...

Hey all, I'm new here and hoping for tips. I'm a novice smoker and looking to get better. I've only smoked 3-4 briskets, with each getting a little better. I was pretty happy with yesterday's, but I know there's things to improve on. Here's what I did: - 10.45 lb brisket (point and flat)...