Food

Looks great. Apparently the last 10 degrees or so can take a really long time so you need to hold your nerve a bit even if it takes another 2-3 hours otherwise it never quite gets fully pullable.

I found this graph of what happens to a brisket being smoked and mine was stuck right there at 150 f for hours and hours too before getting up to 170f after 10 hours.

13 hours is alot of time to be watching a BBQ man.