My brisket has been on for 20 hours now at 225. It hit 192 and now has dropped back to 189. I tested it with my thermapen and it is 189 over most of the meat. It is very tender except at one edge of the flat. I am using my DigiQ so my temp is staying consistent, even with the change in the weather. I am shooting for 205. My wife wants me to go shopping this am and I am worried that it will not hit 205 before she is ready to go. I will pull it and tin foil it, wrap it in a towel and put it in the cooler. I plan to eat it about 5 pm. Advice?