Well, you can wrap it in foil, then newspaper and then a towel and place in the cooler with the rest of the air space in the cooler filled with towels over the brisket and you would likely be fine. I would preheat the cooler by pouring some very hot water into it and closing it up for 30 minutes or so, dump the water and then put the brisket in it.
If you get really concerned, hold it this way for 4 hours or so and then put it into a 200* oven (after you take the towel and newspaper off of it), for the remaining time, taking it out 30 minutes or so before needing to slice.
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