Advice on slowing down a cook

Hi Folks - I'm curious about your strategies when it comes to BBQ that you know is going to be done early. I know the faux cambro for holding it once it's done, but I'm curious about what you might be able to do during the cook itself to delay the time until it's ready.

For example, let's say you plan to do a brisket for a 5:00 dinner but it's already hitting 150 degrees by 10 AM.

Do you turn it down to 180-200 degrees and slow down the cook?

Do you skip the foil and let the stall do its thing?

OR...is is better to just power through the cook and hold it in a camro for a few hours?

Provided it's not done more than about 4 hours early, I'd just let it go and FTC it (Foil-Towel-Cooler; what you're calling your faux cambro).

In the cooler it will stay hot for a good four hours, and I'd rather be able to relax knowing it's done early, than mess with trying to slow it down and it maybe not be done in time and have to rush last minute.

That's my 2¢ at any rate.

a lot of folks down here in texas rest their brisket 2-4 hrs anyway...

Never underestimate the stubbornness of a stall!!