I had one freak out on me this weekend in Smyrna, TN. Started out cooking around 225 and when the brisket reached 170 (around 5 hours) it stalled (no suprise there). Then it dropped 2 degrees
(hour 6) , so I upped the temp to 235 and then in about 30 minutes it flew up to 195 and the poke test was good. Well I wasn't expecting it to finish that fast and had to rest it for over 5 hours until turn in. It was pretty good and I ended up 11th and only .57 points away from finishing 9th.
I thought I was wrong once, but I was mistaken.
(3)WSMs, 22.5" CharBroil kettle,
4'offset (gave away after 1st WSM cook)