Help - Brisket cooking too fast

[milkhead]

Hello all

I've been cooking a 10lb brisket on a Big Green Egg.  got the BGE up to about 250, and went to bed.

woke up and was outta fuel, the grill was hovering around 200

its been cooking about 9 hours and took a temp read and it was 180.

i wrapped it in parchment, refueled the grill back up to 225

i'm worried i got the brisket peaking too fast.  any suggestions? 

should i get the grill down lower to try to keep it at 180 as long as possible?

thanks everyone!

 

[noboundaries]

Before I started smoking meat, I roasted briskets in the oven at 350F.  They always came out juicy and delicious.  When I started smoking, I did the 225F thing for a while, but found the tenderness and juiciness really wasn't any different than what I did in the oven at 350F.  I now do my briskets in the smoker in the 275-300F range, with a finish often MUCH hotter.  Just target your final temp and do a probe test for tenderness. 

 

[briggy]

Well said - I do 225 to 250 for the first few "smoking" hours then let the WSM go for the most part. 10.5 hours on this one so far and the smoker is now running 280.

 

[sauced]

 
Before I started smoking meat, I roasted briskets in the oven at 350F.  They always came out juicy and delicious.  When I started smoking, I did the 225F thing for a while, but found the tenderness and juiciness really wasn't any different than what I did in the oven at 350F.  I now do my briskets in the smoker in the 275-300F range, with a finish often MUCH hotter.  Just target your final temp and do a probe test for tenderness. 

Same here.....before I got my smoker, cooked in the oven in the 300-325 range. Keep smoker in the 275-300 range and food tastes great!