I am in the process of completing a 10 pound brisket. It is a shade under 180 right now and I expect it (and its little brother the pork shoulder) to be done at 10 this morning. The brisket will have been on the heat for 15 hours and the pork for 8. Then comes the hard part. I need to get the brisket to a family get-together a little over 2 hours away. My plan is to put the brisket in a foil pan, sealed tightly. Line a cooler with towels and just put the brisket in the cooler (obviously no ice). Then when I get there, slide it (still sealed) into the oven and warm it under 180 degrees. Does this sound right?