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WHY IS IT TAKING SO LONG TO COOK A 2.11# BRISKET (FLAT)? IT HAS BEEN COOKING SEVEN HOURS AND THE INTERNAL TEMPERATURE ON MY MAVERICK IS CURRENTLY 185º AND AND THE GRILL TEMPERATURE HAS BEEN RANGING BETWEEN 260º AND 280º ALL DAY. ALL COMMENTS WILL BE APPRECIATED. I'M IN A DilEMMA!