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Brisket help quickly please!!!

Put on a 5 lb single brisket( flat) 45 mins ago. Been at 260 degrees for only 45 mons and internal temp is already 110 degrees. Why so high so fast? I think probe is positioned properly. What do I do? Is this cooking way to quickly?
Ninety feet between bases is perhaps as close as man has ever come to perfection." -- Red Smith

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