Originally Posted by This is not your pork!
Sorry, I still don't get it.
So what would be the preferred / better method, to keep it at 200°F, 170°F or let slowly cool down wrapped up in a cooler?
There is no one method. And my answer is typically, you should try them all and have all of the tools. But, I get that you are not in the U.S. and a packer is something rare for you.
If I was running a restaurant, I would do the 200F, as I want to be able to hold the brisket in an optimum condition for as long as I can. And I would have the ability to do that precisely with a warming cabinet.
But, for personal consumption, where I was serving within 3 hours of pulling, I would just wrap in towels and go into a preheated cooler.
I have done the oven at both 170F and 200F and both worked great. If you need to hold it for a longer time, then the oven might be a great option.