Did I ruin my brisket?

So last night I threw a 12 pound brisket on the WSM at about midnight. When I fell asleep, my maverick had settled in at 289 on the grill probe. At 6:45 I woke up to my meat Probe reading 205! Probe was in the point. I verified with my thermapen that temps were 195+ through out, all spots I checked, the probe practically fell into the meat.

I pulled the meat, wrapped in foil and towels and put it in the cooler. Problem I am having now is that this isn't to be consumed until 6:30 tonight! I really wasn't expecting this to be done till after noon. Did I overcook it? Is it going to be mush? How do I store the meat for the next 10 hours? Ahhhhhh! Thanks for any comments or suggestions.

Thanks guys. Pulled it out of the cooler. It was only in there for 15 minutes tops. And if its pulled beef then so be it. As long as it doesn't turn to tofu, I think the crowd will be happy.

Thanks for the help guys. Brisket was the worse brisket I have done, but it wasn't bad at all! Just a little dry and the point was a little over cooked. Between a plain white bun with some bbq sauce, everyone seemed pretty happy with the results. Couldn't have done it with out you guys.

El Ropo,
I thought it was odd as well. But the flat didnt fall apart, the point did though. Maybe it had to do with having to reheat it?