How do you rest your brisket ?

fairchase

if brisket has been wrapped in butcher paper would you just put it in a cooler like it is or wrap it in foil ?

bgebrent

Rest it on the counter 30 minutes then either way works. I’d leave it in the paper. It’ll be a little messier but works fine.  Simply easier. I’m lazy.  I warm my cooler (hot water) and use warm towels on top. 

lousubcap

The rest is key to stopping the carry-over cooking.  How it arrives at the rest-stop (nekked, butcher paper or foil wrapped) is your call but give it the rest, unwrapped.  After that, the F (or BP) TC event also plays right into setting that protein up for a winning banquet.  The BPTC lets the brisket breathe during the event while the FTC does not.  I'm not sure I could tell the difference after the cool-down and then a few hours in the cooler.  Cooler and towel cleanup will be easier with the FTC method.  FWIW-