I'm smoking my first brisket today on a BGE. Started the cook at 250. After 3 hours I got the internal temp of the cut to 160, and wrapped it in foil. There was no crust formed on the meat at that point. Will the crust form while it is wrapped in foil? After wrapping in foil, the temp in the BGE jumped to 275. Should I let the brisket just cook until 200 degrees IT? or work on regulating the BGE to 225 in the dome?