Brisket Question

Here's my take on that. I don't worry too much about it. I usually put it in the foil and let it rest. When you take it out of the smoker and the heat, it has stopped cooking. The internal will rise because the external around it is at a higher temp. I don't think a few minutes either way is going to make a bit of difference. I do know that the resting period does make a huge difference but as far as how fast you get it in to rest... I don't think there is any difference in wrapping it right up or letting it rest before you wrap it. Just a matter of how long it will hold the heat that it has. If I had a long period of rest time before I was going to serve it, I would get it in the cooler as soon as possible to hold more heat. I don't think it matters as far as the taste or retention of juice.

I play a little different, I foil at 160-165, continue on till 190, pull out of foil and return to smoker, saving the juices. When it hits 195-200, I foil and install into cooler. THEN I strain off the fat from the juice of the first foiling( adding some other stuff to it), and pour some of it over the brisket after it has been sliced.