Need Brisket Help

Unknown

Hi guys, I put on a 11 pound brisket on my egg about 4:00AM. I thought I had my the dome stablized at 275degrees and to my dismay when came out 3 hours later the dome is at 350 degrees. Currently the dome temp is at 275 degrees and on its way down. My meat thermometer is showing 186 degrees. Should I what till it hits 200 degrees and wrap it up and put in a cooler? or do that now? Thanks

thirdeye

Thunderkwb,[p]
I cook hot-n-fast briskets at those temps.....I can cook one that size in 5 or 6 hours.[p]I am assuming your probe is in the flat. If you are sure the 186° is correct (and not a false reading) take a reading in the point, yes the point. If the internal of the point is 190°, double wrap in foil and go to an insulated cooler for 3 or 4 hours.[p]~thirdeye~

Unknown

thirdeye,[p]Thank you for your help the Brisket turned out great. I let it sit wrapped for 4 hours. I used Elder Ward recipe.[p]

thirdeye

Thunderkwb,[p]That's good to hear. Intentionally cooking one with those high pit temps is pretty tricky, I can imagine what it's like to accidently go 100° high.[p]~thirdeye~