So I have made a few attempts at smoking brisket in my MES. I have made pot roast every single time. I live in Illinois and I started during November so it's been cold during all my cooks. I cook at 220-225 and usually pulled when IT was around 195. I have learned more to go by feel now than temp but I want to know about your resting. Do you take out of smoker immediately wrap and put in cooler? Do you take out of smoker let rest at room temp for an hour and then wrap? I have been wrapping and putting in cooler and I think I am still cooking my brisket at that point and it dries out or turns it more into a chopped brisket that still has no moisture. Your help and opinions are greatly appreciated. FYI I have only cooked the flat.