I put a 8# brisket on last night at 10pm and the BBQ Guru kept the temp at 240 degrees (dome) all night. Because the brisket was long, I cut it in half to fit the egg, so the thinner part was done this mroning at 8am. I have it in a cooler, foiled and wrapped in towels. Looks like the larger end will be done in an hour or two. I need to hold the brisket until about 3pm this afternoon and am concerned that just putting it in the cooler will not do the job. Any suggestions?