Just realized I was resting my brisket all wrong for 4 years

Been doing packer briskets since 2021 and always wrapped in foil then straight into a cooler with towels. Last month I picked up a $40 insulated blanket from a restaurant supply place in Tulsa and let the meat sit on the counter for 20 minutes before wrapping it in that. Took my first slice and the juices actually stayed put, before it was always a puddle on the cutting board. Turns out I was trapping way too much heat and basically overcooking it in the cooler during the rest. Now I temp check at 150F before I wrap and it comes out way more tender. Anyone else ditch the full cooler method for something lighter? What do you rest yours in and for how long?