Quick question: Storebrisket in its juice?

[Tallbald]

It's after midnight . Smoked my first brisket earlier. Tastes wonderful. 8 1/2 hours smoke, 2 hours wrapped in foil on smoker with apple juice/worcestershire sauce and got the final temp to 205-210. Wrapped the foiled brisket in towels and rested it 3 hours on glass stove top. Nice and tender. Then put in frige in a tray. But was I supposed to drain the juice held in the foil when I put it in frige? Bark is a little mushy. Is that the way brisket bark is supposed to be? Still a little warm to touch so if someone can answer soon I can still drain if am supposed to. So happy with the flavor of the SPOG rub.
Couldn't find drain answer in a search here. Sure it's here. But I can't yet find it.
Thank you as always. Don

 

[indaswamp]

I always pour the juice in a container and store separate from the brisket in the frig.

 

[Tallbald]

Thank you. I can do that still. Will do it now. Don.

Note: Just now removed and wrapped in separate foil tightly, and poured juice into storage container. There had been much more juice around the brisket when it was first placed on stove top to rest. Now only about a half cup. I guess that means the rest did absorb back into the meat as it rested while covered. No leaks in the foil. Did sneak a bite off the flat end. Sad but was a little chewy. But it was a torn off piece not across the grain. Maybe that's why. Or I cooked it too long. Good flavor though. Will chill and slice in the morning for freezing in freezer bags. Thanks again. Don.

 

[Tallbald]

Long day here. But a rewarding one. Learned a lot about my smoker too. Heading to bed. Don.