Brisket done 8 hours early

Keegan8802

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Pro 570
I know there are a ton of topics on this but am wondering about the “Keep Warm” function and drying out the brisket.

cooking a 14lb full packer brisket. Followed Kosmo Q temp and time. (3rd brisket I’ve cooked)

injected brisket with holy cow injection
Started smoke at 10:45pm at 225 degrees.
Wrapped the brisket (foil) at 7am when internal temp was 162 degrees
Bumped grill up to 275 degrees like Kosmo did
Now it’s 8:45pm and we are at 204 degrees and probe tender.

I was planning on the brisket being done around 1 and leaving in a warmed cooler with towel until I needed to slice at 5pm.

now that it’s done 4 hours earlier than expected I’m hesitant on If the cooler can keep it warm for 8 hours.

should I keep the brisket in the Traeger with the keep warm function (165 degrees) until noon? Or what should I do?

Really trying not to dry this thing out
 

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