I wrap in plastic wrap and then foil, leaving the brisket whole, we use a warming cabinet in the restaurant, but on the road a cambro, but if there isn't much in the cambro the temps will drop faster on ya. but by wrapping it in plastic and foil, its retains more moisture, and stays hotter longer. brisket has become our easiest meat to cook, hold , and serve. Never any issues.
The Redneck PitKrew (comp. team)
Tiny's Bar-b-que Catering
Char-griller superpro w/side firebox
6ft. Southern Yankee
Meadow Creek Caterer's Delight 108