Yesterday I started on my first smoke with the new WSM doing a brisket and I'm having issues... I got a beautiful 18lb brisket and had no idea what to expect. On the way home from the store I'm thinking "is this thing going to cook for 27 hours? If I cut off 5lb of fat (which I doubt happened) will it really take 20 hours?" The pictures follow. I think I got too aggressive with the trimming as I removed (what I think is) the entire corn and made an indentation on the brisket. I decided to cook at 250. The WSM is fantastic BTW and did its job...but why was the dome temperature 50 degrees less than the grate temp? Did the meat keep it lower? The plan was to start it at 6pm and put smoke on it until 150 (which would happen around 11pm or midnight), then foil with apple juice and in oven (at 250) until 200 which I thought would take until noon the next day. The plan didn't work. It got to 150 around 9:30pm so I kept it on the smoker to keep the smoke on it. Around 11pm it went into the oven at 163...and I'm scratching my head asking "where's the plateau? The probe is in the middle of the flat. Then at 4:30am the probe alarm is going off, the brisket is at 211. Crap! Currently it's in a 170 oven with a temp of 190. I'm planning to leave it there until early afternoon when I start on the burnt ends. What is going on???