Did I ruin my brisket ?!?!

dial the temp down to 250. Brisket will be done somewhere between 185 & 200 but with brisket pay more attention to the fork test. When the flat is done cut the point off and return to the egg and foil the flat in a warm cooler

I usually pull it at about 190 internal. The fat and point always have a temp difference. I cooked one last night and did not puled it a little late. Internal temp was a bit over 200.

First off, it should be fine. You're not into the plateau yet, and that's where the breakdown of collagen, etc. happens. Just bring your temp back down to 250, and let it ride out the rest of the cook. You're not likely going to get it done in the timing you had anticipated though, so you may need to foil it for part of the cook to speed things along if you have a hard stop for dinner. I'd do that while it's in the plateau (once it hits 160-165), then pull it out of the foil and finish back on the grate to let the bark re-solidify.

A couple of pointers for next time...

1) Calculate backwards to get your cooking time. Anticipate 1.5 hours / lb at 250 dome for brisket, not counting the time to light and stabilize your temp, rest after you pull it off the Egg, slicing, etc. For your 11 pounder, you're looking at about a 16 hour cook. In addition, you want at least an hour to get the Egg lit and let the smoke clear and temp stable before putting the meat in. Once it comes off, you want to rest it for at least an hour in a cooler too. I generally build in an extra hour or two as well for a margin of error. If it gets done early, I can rest in in a cooler with some towels to keep warm. If it goes slow, I'm hungry.

2) Cook at 250ish dome. Your target temp for a finished brisket is between 190 and 200 degrees. The temp on the grate can be 15-20 degrees lower than the dome. If your dome is set for 200, your grate will be 180-185 degrees. Physics says this won't work. You can start your cook at a lower temp to increase smoke penetration, but after the 1st couple of hours, bump to 250.

3) Stabilize your temp 1st. Before putting your meat in, set your Egg up and let it come up to temp. Get it to 250 or whatever your starting temp is going to be, then leave it alone for an hour or so, or make adjustments to get it to the temp you want. Once it stays at that temp, put the meat in. The temp will initially drop due to the cold meat being put in, but as the meat warms up, the Egg will 'reset' to the original temp.

4) Invest in a remote thermometer. While not required, having a remote thermo like a Maverick ET-73 monitoring your dome temp will let you know if your temp from going outside a range you specify. This way, you know if your fire is going out, or somehow has gone too high.

Good luck with the brisket.

-John