Did I just mess up Easter????

I'm not an expert, but I've held 5-6 hours in a cambro at comps and it was still too hot to handle without gloves. And I know some restaurants hold overnight, but that's when multiple briskets are all wrapped together and create their own heat source. The safe bet would be to cool and reheat, but I think you would be fine to hold in a cooler and put it in a 170 oven later today if you feel you are getting to close to the danger zone.

I am in the same bind with a brisket off of my wsm. I wrapped in foil and piled blankets and put in a small yeti. I have left meat in the yeti for 5 hours before and was fine - never had to span 8 hours. I am going to probe in four and see how it's going. If it is dropping too fast a I am going to chill and reheat. I have tried the oven at its lowest setting (170) and screwed up my last brisket. It toughened and dried out the flat.