It's Sunday night and I'm smoking a 9 Lb. Brisket. I started at 11:30 this morning and it's now 10:00 pm. I was smoking at 240 deg. I was going to wait for the IT to reach 270, then start checking the brisket with a toothpick. Question 1 how is the internal temp going to reach 270 when I'm smoking at 240? Question 2 I have read that for each Lb. It should take about an hour or so. Question 3 What do some of you all do when your temp stalls?