I would add, especially with a smoker such as you described, there is no shame in baling after a couple of hours or so and bringing the brisket into the oven for cooking. There are some cookers that are just not good in bad weather.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore
Yelonutz: me either, but, then again, I don't drink any less
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