Morning gents. Need some smoking wisdom. Had my smoker (uds) for about a year now. I am attempting my 1st brisket. 13#er. Put it on the smoker at 2330 last night. Constant 235-240 temp all night using a maverick. Wrapped at about 0400 @ 160 IT. Woke up at 0700 and it's done. I am so confused right now it's not even funny. Poke test is good, smells amazing, reading 199-203 all over the sucker. What am I missing? I thought this was gonna be a 14+ hour cook! Got it wrapped in a cooler. Dinner isn't till 1700. Anything else I can do to preserve my dinner till then?