Certainly would not place in stove at higher temp. That would hazard it drying out. I value you left 12 hours and that is fine however a greater brisket and a low temps O permit 16 to 18 hours, thus the put it on the prior night, on the off chance that it finish prior that is fine wrap and put in coolbox and it will unwind and god delicate, Plus it is beautiful virus cuts as well. Like a meat silverside I did a few days ago, the virus cut the following days was progressively delicate and increasingly delectable, same the a top back end I did a weekend ago. It is wonderful and delicate. super sandwiches with olives and tomato