Sorry for making a new thread. This is a follow-up from my original post (http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=584364&catid=1
), but this is a bit of an emergency.
I put my 16# brisket onto the grill at 10pm last night expecting about a 16 hour cook. I had the egg stabilized at 225 dome temp before putting the brisket on. For the next several hours, it dropped down and held stable at 200. At about 1am, I opened the vents a little bit and had it stabilized at 225. At 3am, I double checked that things were still at 225 and they were.
I got up at 8 this morning and temps had crept up to 275 dome. Not a problem I thought, until I stuck my thermometer into the meat...205!! :sick: I double checked my thermometer by sticking it in some boiling water. It read more or less at the right temp.
So now I've just got my brisket bundled up in foil and towels. The question I have is what now? Can it sit for all of 10 hours? Am I screwed?