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You can leave it in the cooler for several hours. I don't know if the temp will rise though. I would throw more coals in, open the vent all the way and hope for 200.

I believe part of the problem is that the ashes start to prevent air flow underneath the basket. Even though you may keep adding coals for the long smoke, you are getting less heat. I tried smoking tri-tip after a 10 hour brisket smoke. Usually takes 50 minutes, this time it took over three...

I wrap in foil with stout at 160-165. It took about six hours just to get to this point. Wondering if I need to open the vent more.

Thanks for the quick feedback.  I think I'll plan for a longer smoke and use the ice chest if it comes off early.

The pit barrel site advises 6 hours +/- for a brisket.  I smoked a 10 lb brisket and it took about 9 hours to reach 200F internal temp.  I need to smoke a 15 hour brisket this weekend and am trying to figure out how long this may take.  Any thoughts on (1) why it took me 9 hours the first time...