Max's 2nd brisket snafu this month.

I loaded the FEC100 last night with a (post-trim) 17 lb Creekstone Choice packer. It went in at 240 at 8:30 pm. I was guessing 16 hrs +/- to get it done. 10 hrs later the center flat is temping at 189. Testing for tender tells me this brisket won't finish much under 200...maybe a bit more.

The game plan was to FTC around noon today. Bottom line I need to slow it down so I dropped the cook temp down to 200. My main concern is a 9:00 am tee time for 9 holes, which will have me away for 2 hrs.

Should I drop the cook temp down more? 190? What say you brisket gurus?

Thanks!