ive never rested that long, maybe 4 hours max.... i would kinda agree with CQ, i would hold in cooler for 5 hours put in oven at 200 till 1 hour before serving rest 45 then slice,
it wont be the best brisket situation IMO but it should work. as long as the internal temp stays up
charbroil offset, custom trailer pit, 46" vermont castings gasser, 18" kettle, big poppa smokers engineered drum kit smoker than was never picked up = NEW TOY!
and last but not least: a never ending 20' comp trailer project