Did an overnight bisket cook. It was 13lb packer. Started at 9pm at 200 degrees, wrapped at 8am and bumped up to 275 degrees. Came out really good except my peach paper stuck on the bottom. First time I've had a problem with the paper sticking. Do you think it was due to increasing the temp to 275 degrees? I usually only bump it up to 225 degrees after wrapping but I was pressed for time.