I put on a brisket and a butt today around 4 PM. They are both around 8 lbs each and I was allowing 12-15 for them to be done so I could pull them around 6 or 7 AM and let them rest in a cooler tip lunch. I just went out and checked the internal temp and the brisket is already at 190. I was planning on pulling it at 200. How long can it safely rest in a cooler? Planning on eating around 12:30 so if it came off around 2 it would need to rest 10 hours. Any help would be appreciated. Thanks!