As it got towards the 13 hour mark, I checked temps again.
First the Butt. It read 185.
Then I decided I should check on the brisket because it was looking good, and the smell in the air told me that the brisket might be done. The probes slid in with no resistance to both the flat (left) and the point (right) so it was ready. I left them in while I took the pic to get the temp reading. I do not normally take temps to determine brisket doneness, but decided to go ahead today and see what temps they were. The point was 195 and the flat was 200.
I wrapped the brisket up in foil, then in some insulating blankets, and in an empty cooler along with two 2-liter bottles filled with near boiling water.
Since the brisket is done so early, I may actually have to pop it in the oven later at 140 if it cools off too much in the cooler.
More updates to follow! I'm off to a couple hours of conference calls. I may have to pull the butt off the cooker during one of them!