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!