The good news is that it may not be ready in an hour.... The point usually is more tender when probing, don't ever worry about overcooking it.....concentrate on the flat. And from your description it's still not ready at the 180 degrees internal. So from a timing position, that's good.
First off, can you ramp the cooker temp down? This will drag out your cook, buy you some time, and let the flat ease out of the plateau and tender up.
When my briskets are done I wrap in double foil and hold in a cooler with wadded up newspaper for insulation. I like the long rests, 3 or 4 hours is no problem..... they are plenty hot when removed.
KCBS - CBJ
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