I'm not terribly new to my egg, having owned it for 2 years. New to the forum, however. I've never had great luck doing brisket on the egg but have a picnic tomorrow for which I wanted to cook one. I chose Nature Boy's recipe from the web site and have followed it pretty well. He reports about 2.5 hr/lb. cooking at about 250 deg. For my 10 lb brisket that would be over 25 hrs but here I am with a brisket registering 194 deg at 5 hours into the cook. He says if the fork turns it's done...it doesn't. I just checked and my thermometer is about 10 degrees low so I am cooking at 260-265. Also, I used the plate setter to hold the drip pan and elevate the grill. I recall reading on the forum about a temperature plateau but it never happened. [p]My question, how do I get that sucker tender? Have I violated something? For now, I am reducing temperature a bunch and hoping it cooks even slower for the night.