Does anybody else rest their brisket in an ice chest after smoking?

I came across this method a few months ago, and have done two briskets using it with incredible results. I smoke the brisket in my Cajun Injector XL electric smoker with hickory, wrap in butcher paper once it hits the stall, then once it reaches 203 I put it in my Yeti for another 2-3 hours. Supposedly it lets the juices redistribute “better” than just letting it rest on the counter. It certainly seems to have worked in both tests I’ve done. Anybody have a clue why that would be?