I started a brisket this morning at 5:30. I had the temperature stabilized at 275 before I put it on set the stoker and went back to bed. Well the egg shot up to 400 degrees and I did not hear the alarm. The graph shows that it was between 350 to 400 for about 2 hours. I have it back down to 175. My temperature at the point is 150 and at the flat 175. I fear that I may have shot threw the plateau. Is there anyway to save this cook or will I have a dry tough brisket?