I'm afraid that I have ruined my brisket for the family's 4 of July celebration. I have a 11 pound commercial brisket that I put on in middle of the night. Once I felt the temperature was under control and constant around 200 degrees, I went back to bed. I was planning on about a 12 hour cook for timing purposes when the whole family arrives. Anyway, I woke up about 4 hours later and found that the egg was at 300 degrees. I have two thermometers in the the brisket. The point is now at 168 and the flat at 136.
Any suggetions how to salvage the brisket?
Since the point and flat are at different temperatures, when is the meat considered done?
Any suggestions/help would be greatly appreciated!