I put on an 8.5 lb flat this morning around 8:00 am 10 1/2 hrs later it's only at 163*! My temps have been real steady at 230 - 240 all day. My gosh, I've never had one go quite this slow before. I've verified both my smoker temp and internal temp of the brisket. I had another 6 pounder on as well which I sliced up at around 4:30 today. Different pieces of meat, though the same kind, can sure cook differently... I'm starting to get a little concerned about drying out now. I will foil at 170*.