My first brisket....virtually live time. Heading into my first overnight cook. I've been chasing temps for the first hour....Here's what I've done.. Put the brisket in around 190...temp was going up and would be there soon, the brisket was slightly higher than room temp. It is now settled, according to the Maverick at 235. WSM top temp says....screw what that sumbitch says.. I'm ignoring it. Center probe says.....nothing...I'm too far away...screw that one too.... No temp on the meat. The victim going in...12 something pounds. Minion method...loaded up.. The set up..I had no room on the grill so I did the cork thing and it is taking temps from there . The continuing confusion Sorry if the pictures are screwed up. I'm learning this site.