Mapiva,
If you remember the first recipe I posted, you'll remember that the time/temp was 1 hour per lb at 275, which sounds like what you got. So no surprise there.
The surprise is that your ECB was able to hold that high an average temperature with reasonable consistency over that long a time period. Maybe Brinkmann's done something in the last two years to improve the way the little pit breathes and deals with ash build up. If so, great. If not, you're lucky -- nothing wrong with that.
When your brisket hits 195 (probably has already) wrap it in saran wrap and hold it in an insulated "cooler." Fill all the extra space in the cooler with wadded up towels and news paper, and make sure the cover's on tight. Put some weight on it, if it doesn't fit squarely otherwise. It will hold happily for many hours that way -- indeed, even improving with time.
Congratulations on not only getting it done, but getting it done early.
Have a great party,
BDL |