With the brethren's help my pork butt was a big success with the family. Im now trying to tackle brisket. I dropped it in the WSM 3hrs ago hoping it will be done in 19-22hrs +2hrs resting time. So far its been smooth sailing the food probe is reading around 140, while the bbq probe is reading 241F. Im planning to start mopping after 10hrs. Is it cooking too fast? Im hoping for a long stall. Will I make my target time? Any tips to not screw this up is appreciated.