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I have a 12# full brisket in the wsm. It is at 160deg and I am ready to foil to 205 to finish. It will not be eaten until next week. Question is should I chill now and finish to 205 later next week at mealtime, or fully cook and finish today?

Hello Gang, I'm a new poster in SO Cal with a long 1st post. Wife bought me an 18" Smokey Mountain for Christmas from Amazon. Did not expect to receive it yet, but got here Fri 12-19. Had to do some ribs to break it in. 2 slabs spares 10.5# total. Removed membrane, rubbed with mustard and faked...