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First smoke- brisket - Page 2
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There is another thread where someone did the same thing the guy explained what he would do and it seemed like it worked out for the other guy. You posted in it as well maybe give his idea a go...
good luck hope it turns out
Wrapping in foil and a towel then putting in a cooler is definitely recommended. Your brisket should stay hot for 5 hours or so and I mean hot not just luke warm. Keep it in the cooler and avoid opening it. This will help it rest and get back some juices. When you're getting ready to eat and need to heat it back up I would recommend putting it in a pan covered with foil. Pour a little beef broth in with it if you have some as this should help bring some moisture back into your brisket. I would say you would need it in the oven for 30-60 minutes but I would definitely check the temperature during the cooking. Hope this helps, and we want pictures!