What a great post full of great info. Thanks Mike!
Where did you have your temp probe set for the monitoring of the meat temp? the point? the flat? in between?
I think it really helps to "loosen" up the brisket and also allows the juices to fully redistribute throughout the meat. Franklin keep his finished briskets in a (140-160 degree)food warmer for 6-8 hrs. until he opens. I don't really know if this is part of what makes his briskets legendary or he just does it out of necessity or both. I've kept finished briskets in a cooler warped in bath towels for up to 10 hrs. before serving with great results,but since my wife bought me the roaster( cheep alternative to a food warmer) I'd just use it and maintain a constant temp and I don't have to listen to her bitchin' at me about using her good bath towels. LOL.
That's my story and I'm stickin' to it!