Originally Posted by MilitantSquatter
1) Were you measuring temp based on door temp or other temp device ?
2) Was the brisket close to the upper wall getting the radiant heat ?
Reason I ask, that as a former owner of medium spicewine, I know these two variables can impact estimated time for doneness.
Agree. The higher shelf and further back in my medium it gets hotter. And I use it to my advantage.
I don't use water in the water pan, not sure if it would affect the guage if you do.