What is he holding in? Warming box? What temp?
I stopped doing it in comps this year. I set my pitmaker vault at 250 center rack which gives me a top rack temp of 270-275. Start the brisket there 16 hrs before turn in. Usually check after 10 hrs and move around in amoker if getting done to fast to make sure it gets done time I want it to. If its struggling I will do foil late as to not disturb the bark