So I started smoking my first 14+lb brisket last night around 7 expecting it to take around 22 hours or so. According to my meat thermometer the brisket had an internal temperature of 195 by around 3 this morning. It's not a digital thermometer but it's never let me down before. I kept smoking as normal thinking there was no way it was done but now the temperature is well over 200 and I don't want to ruin the brisket?????