Visited a comp in Lockhart, learned why the pros rest briskets differently

Went to the Lockhart BBQ Fest last Saturday and watched a pitmaster from a 4th gen family run his brisket station. He wrapped in butcher paper at 165, then rested in a cooler for almost 3 hours before slicing. I always pulled mine after 1 hour and wondered why the juice ran out on the cutting board. Does anyone else rest longer than the standard 2 hours or am I missing something with the paper vs foil timing?

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