You mention going from smoker to wrapped towel then Into a cooler, I do exactly that but usually let the Brisket sit on the counter, foil open to allow venting some of the heat energy. I do this for at least 30 minutes then it goes into the cooler. If there is no fluid present, ill add some broth, during the resting process, I believe this moisture will be absorbed thus rendering a moist product. Ever since I started doing this I havnt had a bad Brisket yet. Just my 2 cents.
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Ole Hickory KCBS Prototype Ultra Que II, 22.5 WSM Guru'd, 2 gassers, 1 Weber kettle