Every piece of meat is different and that can be a mind boggler. At my first comp a couple of months ago I figured my brisket would be done about 11:00. When I checked it at 7:30 it was at 200. I knew I had to hold it a long time but I was just planning on pulling it off and coolering it.
A good friend... told me I had to stop it from cooking any more so to just put it on top of a table with a towel over it. The point being to bring down the temps as soon as possible. It totally salvaged that brisket. After a little while I put it in the cooler and it was just sliceable at turn in time.
Just a thought if it happens again...
[SIZE="2"][FONT="Comic Sans MS"]Food! It's the second most important thing to a young man, and the most important to an old one.[/FONT][/SIZE]
Smokin Gators BBQ Team
Medium Amazin' Blue Spicewine - It's a Swamp Thing
Large BGE - Adopted
Medium BGE - Adopted
Weber 22 inch w/mods
Weber Genesis Silver C Gasser
Constant wood lurker