Put a 10 lb brisket on at 9 PM last night. Started it a 235 dome, but lost heat in the 6 hours that I slept. It had dropped to about 180, but still had some hot lump burning. I bumped it back up when I woke up. Currently running at 275 with internal meat temp at 172. I've been told that patience is what's needed when you cook one of these. Plan to let it go until I hit 200 internal, even if it takes the rest of the day to get there. When it hits 200, will open the lid to check it out with a probe. I have not opened the lid for the past 17 hrs. Again, patience grasshopper, patience.