Wow, this was a clusterf**k from the get go. I finally pulled the brisket around 4:30 pm, around 22 hrs for a 10lber. When I put it on the gasser for it's good night cook, I knew that the lid therm was around 50 high so I let it go to 270, I didn't want the brisket to cook too quick. Got up this morning around 8:30 and lo & behold the barbie is around 210, probed the brisket & I'm around 150. Crap!!!! Cranked the heat up a bit to get it moving. After a few hrs hardly anything... Damn! Screw it. Wrapped the brisket in foil, thinking maybe it stalled. Hours later still moving up very slowly. Damn it now it's close to noon... To hell with it, I lit the burners under the brisket and turned them to low figuring I'll get more heat in the cook chamber. Shit! I look out an hour later & smoke is coming out of the grill, open lid and there is fat burning under the brisket. I thought it might have burned through the foil and let all the fat escape. So I quickly shut off the burners and let the fire go out. At this time the temp was reading 185 internal, but started to drop a bit once the flames were out. Oh well, I gotta try to rescue this a bit. I turned on the one burner furthest away from the brisket... An hour later I'm around 200 inside the meat.
Finally, time to pull & rest, and lets see what I can save.
After around 1hr resting time to pull from the foil and see what I have.
Woo Hoo!!! Success. It was stupidly tender & not burnt on the bottom as I had feared.
Damn! I got lucky on this one.