Now I've taken a few minutes to think about it here are the options I came up with
1) Wrap in tin foil and put in fridge and 2 hour before warm up with either smoker or oven at 200 degrees
2) possibly turn smoker down to 190 and just leave in smoker for next 8 hours
So I started my 8 lb brisket last night and kept smoke on it all night - just opened to check temp at 12 hours and it is at 195 - so basically done. problem is I expected it to take a lot longer and my company isn't coming over for dinner for another 10 hours. I need suggestions on how I can...