I'm slow in the head so this may be a simple answer. When doing brisket, butts, all meat really; many people wrap in a towel and into a cooler after it is done. In the cooler it will continue to cook a little and this also lets the juices redistribute and not "run" out when slicing. Before slice'n, shouldn't you unwrap and let cool more? If it's still cook'n a bit, will the juices not have time to redistribute? I never have done the cooler method, but have wrapped in foil and then in a towel and let sit on counter top. Simply put, at what temp does the juices redistribute throughout the meat? Below boiling point? below 170*? Has anyone "tested" this? Does it reall matter? Or "x" amount of time away from a heat source above 200*? Wanted to ask and take a break from book work, I tend to take alot of breaks when doing book work.