I am doing my first brisket this morning, and am beginning to worry. I put
it into the WSM at 9:30, brought the dome temp up to 220 (actually it peaked
at 250, but I dampered down the bottom intakes to nearly nothing). Using the
Minion method for the coals.

2.5 hours later the brisket is at 150 internal. I was shooting for 165
internal after reading other postings and websites, but they all took 8+
hours. Am I doing something wrong? I will probably hit my target in the next
hour or so.

-JasonW