Why does nobody talk about resting briskets longer than the recipe says

I was at the Kansas City BBQ joint on 47th Street watching their pitmaster pull a packer after a 14 hour smoke, and he let it sit in a cooler for 3 full hours before slicing, not the 30 minutes most recipes push. Now I rest mine at least 2 hours and the juice stays in the meat instead of running out on the board, anyone else gone longer than that?

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