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I've been cooking a brisket on my WSM since about 10:30PM last night and the internal temp won't go past about 178-180. It's been 12 hours since I put it on, and the smoker's been between 225-300 the entire time. I'm starting to worry that its either gonna be dried out or something else is going on. I know about the plateau, but I thought it would have happened at a lower temperature than this. Anyone please help!!!
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