I have been working hard on improving my brisket and one thing seems to still give me trouble, holding brisket. My first attempts I think I would cook to a correct doneness but did not vent before putting into a cooler resulting in a brisket that was too done. Now I am venting the brisket, but maybe I am allowing it to cool to much, still resulting in dry brisket. Any tips on holding brisket would be very helpful.