Smoking a 12 pound packer in the pit barrel overnight with a 10 pound butt. As I feared the flat of the brisket which was very thin (should have shopped more carefully) was done around 8 this morning. We are probably not eating until 4 this afternoon. I have foil towel coolered meat before, but 8 hours seems look pushing it for a skinny piece of flat. The brisket point which I separated and put back on the smoker has about 5 degrees (depending on tenderness off course) to go and the butt is at 181. I plan to cooler the brisket point as well when it's done. The butt will probably need a few more hours. And then get coolered as well. Am I doomed to reheat it? I have never had good results when I had to. Thanks all and happy fourth!!