Hey gurus. I plan on doing a 6.5# brisket and an 8# chicken. I know I'll need about 9 hours for my brisket. I plan on starting at 7am Monday. I wanna pull the brisket at 195 IT around 3pm. I'll foil it, towel it, and place it in a cooler. Put my chicken in at 3pm and have it done about 6-630. Will my brisket retain a serving temp wrapped up in the cooler for those 3 hours?