Hello all, Having a bunch of folks over tomorrow, so I wanted to get a lot of the cooking out of the way today. I am 9 1/2 hours in on an 11lb packers cut...I have hit a plateau of about 163 degrees...I am a little concerned but I know that I should just wait it out... (this is the part that drives me nuts...its like watching water boil) I have a gosm and am using hickory for wood (and possibly a chunk of apple was in there). The unit is sitting around 230-250 (my temp gage may be off a little bit)...The brisket has been in a foil pan with cover for about 6 of the 9 1/2 hours. I should just wait it out right???