^what he said. Also, I would not worry about the brisket spoiling as long as you got the fire stoked up and going again. For longer cooks, I like to have a gasser or smokey joe handy to fire up some charcoal in a hurry if I see temps dropping.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."