Item 1. This rarely posting egger just completed the registration for the Texas Eggfest. This will be our first (spouse coming, too) and are looking forward to it. btw, I'm about a 4 year egger with a well used Lge.[p]Item 2. As we speak a 10 lb brisket has been cooking since 10:00 last night with a fire running most of the night at about 240 deg. This morning it was down to 230. I did calibrate the dome thermometer last night before the cook. The fire is still burning as I just tweaked the dampers a bit and it responded with a temp increase back above 240. Now my issue is that in the last hour or so the internal brisket temp has declined by about 5 deg from about 178 to 173. I have a W&S version of the Maverick single probe remote thermometer. Any thoughts?