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First use of Egg and first brisket - why not jump directly into the deep end??

PauldFPauldF Posts: 14
Ok, so after getting good advice yesterday here to just go ahead and use my new medium Egg, I went out and got a 11.8lb full brisket, made a version of Mickey's Coffee Rub (substituted Trader Joe's Coffee&Cocoa for the espresso), rubbed the brisket and let it sit while I got the egg set up.  Had hoped to get the meat on by midnight, but being new I probably used more charcoal than I needed and probably let it burn too long - temp in egg was in 450 range for an hour or so while I throttled it down.  Once down to 250 or so and stable I put the meat on around 0200.  Went to bed and got up at around 0430, 0630 and 0830 for checks - temps were holding nicely and internal meat probe showing around 175.  Later the temp started to drop down closer to 200 on the dome thermometer and I realized the charcoal was giving out.  I transferred the brisket to a 250 oven while i got some new lump coal in and started and as soon as i could throttle it back down to around 250 I put the brisket back on.  Using the platesetter with an elevated drip pan with a little beer in it.  Now the internal meat temp has gotten to 195 for about the last hour.  I'm ahead of my anticipated dinner time by about 3-4 hours.  Should I pull it now and FTC or keep it in egg for the next 2 hours or so trying to hold the temp where it is?  I don't want to poke a bunch of holes in it trying to guage its doneness.  Pics to follow

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