Long story short, my 8lb brisket flat got done in lightning speed.. The thing is, eating time isn't for another 3 hours.. Is there any reason I can't wrap this in foil and let it sit, the way we do with pork butts?
I sit mine wrapped in the butcher paper I cook it in on the counter and it will slowly drop in temp over 2-3 hrs it will be 140-150. A cooler IMO unless you vent it well for 40 min or so will over cook it.