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HELP Brisket

Uh oh...I did some day drinking and I think I got impatient and started my brisket too soon tonight.  I'm doing a 12 pounder and want it ready for dinner tomorrow around 5 or 6pm.  I put it on at about 7pm and it's already up to 113F two hours later.  What should I do if it's done by say noon or even earlier?  Slice it up and reheat it?  Leave it uncut and heat the whole thing up again?  Help!

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