Thanks Tony, understand.
One thing about coolering, and we learn this on the competition circuit. Depending on how long you leave it "sitting" in the cooler may have an additional benefit. It will cook a little more and the rest does seem to help it get a little tender.
I can put a brisket I pull out that's not 'quite' tender, and four hours later it's perfectly tender.
That can be why it's more tender than it went in.