Newbie, You need to cook your clock.......we are cooking meat here not running a timed event...no 2 pieces of meat cook the same....pulled pork needs to be 195° - 200° internal....Ribs, as already stated are look and feel thing...the brisket was most likely overcooked..again 195° - 200° INTERNAL meat temp....thats the key to doneness...Most people here will "state" that a given piece of meat took XXXXXX amount of time, that certainly does not mean yours will be done in that exact amount of time....Wess
