Its common practive to let meat "rest" after cooking to redistribute juices. With Briskets and butts, removing them at a slightly lower temp than your target temperature will allow it to continue cooking without heat and the temperature will continue to rise slowly before dropping. Sometimes this rise can be as much as 10 degrees. I remove briskets and cooler them at around 183-185. Leave a temp probe in them and they will climb to 190-195 before leveling off. By foiling them, wrapping them in a towel and then cooler them, they will stay at that temperature and slowly drop. This extends the cooking process without risk of drying out or overcooking and allows the meat to simmer further in its own juice.
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