NYE Brisket Catastrophe

Started with this choice brisket from Costco. Trimmed and seasoned at 8am NYE. Using a Master built Gravity Series with Royal Oak charcoal. Put the fat trimmings in a pat to render down for tallow. Internal temp was hovering around 170-175 for over an hour so I wrapped in butchers paper and put back on the smoker. This is where I think I goof'd. I upped the temp from 225 to 275. I think some of my tallow in the pan splashed and creates a flare up. I had 2 remote probes in the brisket and one shot up to 500. When I checked it, the paper was in fire, but by opening the lid a rush of oxygen caused it to flare up even more. I had to close the lid to try to kill the fire. Eventually hosed it down and deemed a total loss. 12 hours down the drain.