Holding brisket in CVAP

I don't have a CVAP but I believe Aaron Franklin holds his briskets 12 hours or more. I have a warming cabinet but haven't had a chance to test hold times with it. The article below was shared the other day and it discusses wrapping and holding techniques by some of the well known restaurants.

https://www.texasmonthly.com/food/the-importance-of-wrapping-brisket/

https://www.bbq-brethren.com/forum/showthread.php?t=268530

If you get your CVAP dialed in, you should be able to go 12+ hours. A regular heated cabinet should give you the same, but I'd be sure to wrap in foil to decrease moisture loss.

I've kept briskets in a 150 degree Alto-Shaam in a foil pan with a little au jus for six hours without a problem. The bark softens but other than that it's fine.