I cooked a brisket (my second, a 5.25lb flat) a week ago. I woke up at 2:30, the temp alarm was
going off and my fire was out.

I drizzled some oil on two paper towels, shoved 'em through the bottom vent door, lit them and
went back to bed. When I got up at 6:00, the internal temp was up to 163 where it stayed for the
rest of the morning.

My total cook time was, I think, 17 hours . I foiled, toweled and coolered it.

the ceramics musta cooled way down.

Hope you can save it. I've only tried one brisket. it was as dry as cardboard, so, no help
here.

Seems like I saw one of the sages recommend pulling it at 190°/195° instead of 200°+ and foiling it
for a time to try to hold in moisture whenever that happens.

I think it's because I used the last of my lump and was mostly smaller pieces and I guess just
clogged up the works down low. Don't know any other reason.