Nope, the cooling allows the proteins to contract, which means the brisket will, overall, become a little tougher. A moist flat will become a slightly chewier moist flat. Same as for the point, with the added non-bonus of coagulated fat.
Keeping the meat in a heated cambro or similar device at 170F, has the benefit of keeping it at serving temperature and still not cooking it. If you have it at 200F, then it will stay there and not cook further. It was not uncommon, back before heated holding cabinets, for cooks to keep the briskets piled up on a 'warm' shelf in a cooker, where they just sat at around 200F for many hours.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
Whip It Off, Chambers!
"perhaps...but then again...maybe not..."