216F on my brisket 🥵

My 12th brisket. I've nailed it every time and have a pretty good process going. Smoked on the Weber for 6 hours, wrapped, popped into the oven at 250F around 11pm and went to bed. BTW, a basket of lump charcoal on the SNS can last a solid 6-7 hours if you get your air flow perfectly at 250F.

Woke up at 6am, checked my Thermopro app and no reading. Went to check the temp probe and the device was turned off 😭

Turned it on and the probe was at 216! A few thoughts on differences with this one:

1. I usually cook an 18-22lb brisket. This was 16lbs. So I should've considered this being a shorter cook.
2. This chicken place my kids go to gives garlic and sichuan powder for dipping. I've been using it on everything I cook: burgers, chicken, etc so I thought why not brisket! That's why the color looks a little off.
3. I've also been doing 225 oven temp and sometimes it can take too long (10hrs) that I get nervous that it won't be done and rested before my event, so this time I had it at 250.
4. My Thermopro has never turned off on me. Not sure what went wrong here.

Looking online, it seems people recommend turning the flat into tacos. I might do that to salvage this. I think the point should be ok since I didn't trim much fat off.

Just sharing with you all. We win most of the time…but not all the time. Will let you know how it turns out tonight.