I don't get up before 8 unless I have something special to do, like getting a brisket on. This cook is giving me fits. I always go by my inkbird for both pit temp and meat temp even though the built in thermometer checks within 5 degrees in boiling water, just very slow to react so I don't pay any attention to it. The pit temp seemed to settle about 250 so I left it there. After a few hours I put in the meat probes. The meat seemed not as hot as I thought it should be so I bumped the pit to about 270. The meat got to about 150 and stayed there for hours. Thinking this stall is lasting to long I bumped up the temp to 290. Just happened to look at the door thermometer and it read 210, so I added another ink bird probe and cranked the gas to max. Now the original probe read 343 and the added probe reads 264 which agrees with the door thermometer. Apparently my first probe has been reading 60 to 80 degrees high. After 131/2 hours the meat is 165. I have company coming at 7:30 for supper and don't think this is going to get done. Could I move to the oven and finish at 300 degrees?
