Hey ya'll, first time I try a brisket on my kamado and for some reason I can't get the temps below 300. Is this thing going to be ruined or do I just cook to 170, foil to 190 and rest for a few hours? I have it sitting on the second rack of the grill with a pizza stone on the lower rack acting as a diffuser...i was trying it without a water bowl..should I add the water bowl? Its an 8.2lb packer, trimmed and it's been on since 12:15 eastern time and the temp is currently at 122 on my maverick... HELP!!