At around 3:30 P.M. I put an 11lb. brisket on the egg. I've got the Polder in the thickest part of the meat. I've got the dome at a steady 250*, cooking indirect with an inverted plate setter on the fire ring, with water in the drip pan inside the setter, and the brisket is sitting on the main grid. [p]It's now almost 7:00 P.M. and the Polder is already reading 132*. Isn't that awfully fast? I know the plateau is 160*, but dang! I shouldn't be reaching that temp until late tonight or early in A.M.[p]Will someone calm me down? I REALLY don't want to have to lift that lid.