I was here at four hours.
I'm afraid I done goofed early this morning and didn't even pay attention to where the fat cap was laying.......arghhhhhhhh !!!!
I went ahead and foiled at this point.
Funny thing is my pit temp recovered almost immediately after closing the lid.....but the brisket temp is holding...even dropped two degrees over the next thirty mins.
Do briskets stall like butts?
I went ahead and turned up the heat a bit.