What began as a fairly routine meat smoking process turned sour in the period of about 3 hours. I started a 12lb flat brisket at 10:30 pm intending it to be finished the following day at 4:30 pm. At 10:30 p.m I placed the brisket on my horizontal smoker, which had been to temperature (200F) for approximately 30 minutes. I maintained the smoker temp at 200 for 2 hours and added hardwood charcoal. I checked it at 2:00 am and found the temp to have risen to 250 as a result of a breeze that was not forecasted. I closed the vents a bit and again added charcoal to keep the temp. At 5:00am I awoke to a 28 mph "breeze" that had sucked the smoker temp down to 100 with an ambient temp of 32F. I attempted to get the smoker back to temp but due to the unanticipated weather it only reached about 150 by 7:00am. I then had it with mother nature and foil sealed it and placed it into the indoor oven at 300F. I checked the internal meat temp at the time I placed it indoors and found it to be 110F. I brought the internal up to 190 and have held it steady. Should I make a place for it on the dinner table or in the trashcan?