OT - question about resting briskets

[Mixon Martial Arts]

So I've been wondering why my flats have been coming out slightly overcooked. I've been cooking with different methods but finally decided to do one 225-250 and see what results I get. The cook had no issues and I'm on a Kamado Joe.

The only thing I can think of is that I'm not letting it rest at room temp after I probe for doneness. I wrapped it in a towel and put it in a cooler for 2-3 hours. I think putting it in right out of the joe ended up overcooking it.

Anyone got any advice or how you rest your brisket?

 

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