So I put a 10# brisket on the smoker around 6:30am this morning and it finally hit the stall around 2pm. I did wrap it with some beef broth and it's 3:06pm and at 165. I was planning on pulling it off the smoker at 200-205 (recommendations what temp I should pull to slice brisket and why?) and throwing it in a cooler to let it rest. Is there a minimum time that the brisket has to sit in the cooler before I should attempt to cut it up? My only reason for asking is that I have guests coming over at 5pm and we're planning on eating around 6:30pm so I didn't want to hold up dinner too long, nor do I want to cut into the brisket too early! Help please and Happy 4th of July to everyone here on SMF!