Lately, I've been using bp to wrap my briskets mid cook then transferring them when done and after venting into a holding oven (150 deg) or cooler until ready to serve. On extended holds, I've noticed a good bit of condensation accumulate in the cooler. This leaves me wondering if this moisture is lost from the meat. Perhaps, it might be better if I remove the brisket from bp, wrap in a water tight layer then place in the cooler to hold?