Ok, I've done a bunch of briskets before, so this one is all my own boneheaded fault.
Put the brisket in last night at 10pm, set the temp to 230. I forgot to check what I had the meat probe to, because I almost never ever change that. Woke up this morning to check the meat, and it was holding at 130. ARGH!! I then remembered that a month ago I did a low temp salmon smoke, and never changed it.
so, is my brisket ruined and I need to toss it? it's a very very thick brisket, with the probe in the thickest part of the meat.
Plan B is to run to Costco and go get some ribs to do a quick 4 hour smoke in time for the game.