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No eggspert here but I would fire it up and keep cooking-you lost the fire sometime between 1130 and 7-I'm guessing the BGE temp was somewhere in the 250*F range when last checked...so it took some time to cool as the meat cooked. Hopefully the lost fire/salvage meat eggsperts will be along as well.
The above written, if you aren't comfortable with this course of action-you are the one going to consume it...
Fire is back on and meat checked in multiple places...12-135 are the temps I've seen. It's BBQ for me and my family tonight. I have a feeling it MIGHT be fine, but would like some confirmation since it never got over 150...I have only cooked a couple briskets and do not have good notes but usually by 7 AM I think its around 160F.
I think all that alum foil is restricting your air flow through the egg. Probably contributed to the fire going out.
I'd eat it.