Transitioning a brisket from hold to fridge?

[Chasdev]

Cooked a brisket (very early) this morning, wrapped at around 175, pulled it at 190/200 and it's been in the cooler for nearly 4 hours with internal down to 145/150.
Not going to serve it till tomorrow so how to proceed, wait till internal drops to 140 and let it cool off on the kitchen counter wrapped/unwrapped, then fridge it?

[Finatic]

Let it sit in room temperature until the warmth is gone. Then wrap it up tight in Saran Wrap or plastic wrap to keep the air off it the it's ready for the fridge.

[BladeRunner]

Close to the same here- but at 145 I put it in the fridge.
By 145 the resting has done its job- by 140 bacteria have an excellent opportunity to grow and multiply. So at my house, I refrigerate before 140 so it gets through the danger zone quicker.

Usually I'm still in the foil I used to wrap during the cook, but the top is open for ventilation and bark. I just close the foil and toss it in the fridge.

Conversely, I've left it in the oven at 180 to help it keep for the extended time.

[k.a.m.]

When the brisket drops to 140° we wrap in plastic wrap and place in a 4 gall zip lock storage bag then ice bath it to chill it before placing in the refrigerator.