What's the longest you've rested a brisket in a cooler?

Mine usually rest in the cooler for around 12 hours when I do one the day before to eat for lunch

A little late for this time around, but if you have a Sous Vide set up, try Sous Vide for a couple of days at a low temp then put on the smoker for about three hours the morning of.

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Stupid

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Consistent. You can nail tenderness and juiciness consistently, then adjust smoke and flavorings to get what you want, but it's your brisket so you can do it any way you want to.

I typically end up with a two to three hour rest when I cook butt or brisket just because I am usually taking it to my mother's house for an event and spends at least that much time wrapped in foil then wrapped in a towel and held in an ice chest. No problems, ever.

I let one rest 20 hours before and warmed it up a tad at 180 degrees. Tasted and sliced just fine.

I've kept one in a No Colors ice chest for about 9 hours. It was one of the best briskets I ever cooked. My situation was it cooked faster than I anticipated. When I took it out it was still about 170 degrees internal. I had it wrapped in Butcher paper, foil, then an old beach towel.

Depends if you’re wrapping it in a towel or not. Because everyone knows a towel is what keeps the atmosphere warm, not the insulated cooler.

Start cooking now.

rest as long as you need till you eat. it isnt an essential part of the cook. The only thing that matters is getting the meat down from 200+ without losing moisture. Resting in a towel/cooler does this so. Just pulling it and putting it on the counter or in the oven still wrapped does this faster.

Smoke houses are resting because they want to, they are doin git because thats how their schedule is setup due to their quantities.

Did you read the next sentence......

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Did you read the next sentence.

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You explicitly said it isn't essential to the cooking process, it is in my opinion.