Having a little trouble with the Master forge double door and a brisket. Up until yesterday I have always smoked pork with charcoal and hickory, why I would change two things at one time fails me. Any way on to my problem... Keeping the temp at 225-250 has been little or no problem but it has been on for 18 hours (11 pounds) and it's just now up to 175 degrees. And no, I haven't been peeking in ever 10 minutes. I checked the temperature gauge on the door it's within 10 degrees also I am also using the same oven thermometer inside I have for charcoal so I'm pretty sure I am keeping it hot enough. I have been keeping some water in the drip pan and have both bottom vents closed and the chimney has been kept wide open. I have played around with the lower vents a little but opening them any seems to cool the smoker down. Any ideas? Thanks Darryl.