when cooking a brisket I don’t get bark forming. I throw it in at 200/180 checking every hour and 3 hours in nothing. My probs read about 40/50 off from the actual temp. I cooked some pork ribs using the 3-2-1 method set at 275 and they came out great. My thinking is my actual temp is off 40ish degrees and I’m thinking of getting a tel-tru thermometer and mounting it somewhere on the lid but I wanted to get some input from you guys. I know the probs are suppose to suck but most of everything I cook cooks like its at a lower temp.