I did my first really long brisket over the weekend. Cooking at about 250, the brisket was fall apart tender except for a layer of something best likened to wood on the bottom. My setup is a large BGE with a plate setter. I lit the charcoal, let it come to 250 and then put on the plate setter (legs up), the grill surface and then the rubbed brisket on and left it. Roughly 10 hrs later it had an internal temp of 195 so I wrapped it in foil, put it in an empty ice chest and left it for two hours while I went to Easter church service. The part that wasn't burnt was the best tasting brisket I've made. How do I not burn the bottom?