I'm using my Auber for the first time on my number 2 and running into some issues. I am at 12 hours @ 130 for a six pound brisket flat and still at 150. I used a maverick thermometer and a meat probe by weber to check things out and one says 210 the other says 213 for the cabinet temp. I haven't auto tuned just programmed and went with it. Is it really that far off? Was I supposed to calibrate this thing first? As for my brisket is it going to be dried out?