Ok...Someone tell me how they do this

[Pony Express]

Cambro.

[B&K Smokers]

Cambro.

Thats what im hearing.....kind of expensive but I could see the use.

[js-tx]

I will say its being done in some surprising BBQ joints - ones known for top notch BBQ.

Can you give us a hint?

[BigDave]

Well it ain't rocket science. I see nuthin wrong with sleep at a competition. Quit that all night crap many years ago. Cook day before, cool down, place in 2.5 gallon ziploc and into ice chest full of ice. Brisket will easily keep a couple of days. Cold brisket slices easier too. Make slices, add reserved brisket juices and put back on pit for an hour or so. Nice hot juicy brisket slices.

Or, what we do is but a nice flat and pretrim to 4 pounds or so. Freeze trimmings for sausage some other day. even at 1.5 hours per pound on a 4 pound flat, you can have a very nice night of sleep and easily make a turnin. Easy to do. Just need enuf for 7 to nine slices anyway.

[cowboydon]

These teams are not resting the brisket, they are stopping the cook at a specific point and re-engaging at a known specific point to reheat and then rest the brisket.
It is a technique that is being used quite often in comercial (as Gator pointed out) and comps, with some degree of success.
I have seen this done in massive volumes of briskets and the folks eating them, most of whom could be the typical comp judge coming in off the street - rave about the brisket flavor texture and just the right amount of love.