Folks I'm ashamed to say I let the vent on the bottom of my trusty Pit Barrel Smoker get loose (and told myself "I'll tighten up that screw later!" and oh boy, now it's later) and it slid shut last night in the middle of an overnight 12 lb. Brisket smoke. Woke up to a cold fire and a dry, cold Brisket in limbo... I restocked and restarted the smoker (with Humphrey's all natural mesquite briquettes) and got it back up to 225. Spritzed the meat and reset the probes. Hmmm.... I'm fully prepared for this to end up as beef jerky, but ANY ADVICE on what to do in the second half of this game?