Cooking a brisket for Father's Day. Put it in at 11 last night. Woke up at 6 and it was ready to pull. I knew that cooking in the liquid would be a little faster, but I wasn't expecting this! It was a 13 pound packer. I've wrapped in foil and put in an ice chest. That should get me through church at least. What should I do for the rest of the day, and how should I reheat it?