I'm thinking about smoking my first brisket this weekend...so much so that I just picked up a decent-sized packer from the store yesterday.
I've read many of the posts here about how to smoke the brisket, but do have one question that I haven't been able to find the answer to. Once I pull the brisket out of the smoker and put it in the cooler to rest (wrapped in foil and towels), will the brisket continue to rise in temp? If so, and I want it to be at 195* for slicing, should I pull it off and put it in the cooler at 185*-190*? Or just wrap and put in the cooler for a couple of hours once it reaches 195*?
Also (please forgive me if this is a dumb question) but what's the difference between a finishing sauce, and a regular BBQ sauce?