[Crotonmark]

Hi. Just joined the site last weekend.
Hope you don't mind sone questions:

Why does brisket have to rest? For how long? What do you mean by putting it in a cooler? With ice or just on its own?

If you need to start at around 300* how do you bring a charcoal weber down to 225*?

What do you all think of Steve Raichlen's book? I have been using it to learn.

Thanks ahead of time.

Mark