Packer Brisket -- Time Sensitive Question

lousubcap said:

@BeecaveKitchen Curious as to how you proceeded once you sounded the above "distress signal?"  Whatever you did would definitely be of value to others going forward as you got quite an impressive outcome.  Thanks in advance. 

Have you ever seen the movie “Up” the bird Kevin? I made that noise right before my paint post and then poured a stiff tequila drink after your soothing words. Misted beef stock on the brisket, added about 1 cup of ice water to drip pan because it was spiking again. So I guess I ended up with a damn water pan after all! The temp hovered around 250 and I walked away. I ignored it and had another drink. We took it off after a total of 9 hours. I wrapped it in butcher paper, then in a bath towel. Then placed it in the complimentary SRF insulated bag, and wrapped that in a towel. Let it rest 3 hours more on the counter before devouring with beans, Asian style slaw and finished it off with homemade Tarte Tatin and an old fashioned. May need a liver transplant and gout meds, but that was worth it!! Thanks for the emotional support. It was a financial investment but that SRF brisket was even better than one I tried from a local source which rarely had the Wagyu. 

For rub : I lightly rubbed with whataburger mustard, finished with fresh cracked pepper and course sea salt.   Let it get to room temp while we heated the BGE (about an hour). We used BB hickory.