Originally Posted by Tom Dean
How does the internal temperature change over time at 240*? My only experience with brisket was a friend doing one in a barrel offset smoker.
Another thing to try...
I was just trying to keep it in the 250 range. It got up to 265 for a while. That may be why it is finished early. I thought it would take a lot longer.
Performer, UDS, 2011 WSM, Frank-in-Weber, 120 Gallon Offset, IQ-110, ET-732