Hello all! First time smoker here and have a few questions. What meat Thermometer do you recommend? The pic below was first attempt at a brisket. It was 3.5# flat but it took about 9hrs to hit 195. It was a little dry lol. (I still ate it!) I own a rec-tec so temp control was never an issue. I think my thermometer is garbage. I read about meat plateauing, which I think my did around 160. It took a couple of hours to push thru that temp. Im going to do that smoking ecourse and learn something, but if you have any tips, tricks or just advice Im willing to listen. Im going to try another one next weekend.