Hickory Camp Chef on this one. Started at 225 degrees. Yes I wrapped the brisket at 6 hours at the stall, wrapped it and cooked it 5 more hours until it hit 200 degrees internal. At 6 hours the chicken hit 170 degrees internal and I took it off. The pork loin was done at 150 degrees in 4 hours. The ribs I used the tried and true 3 hours on smoke, 2 hours wrapped and 1 hour unwrapped.
When I got the chicken and ribs off I cranked it up to 250 degrees with just the brisket on.