That is correct, Dustin. We picked up a whole Franklin brisket several months back at around noon and brought it home in a cooler (about an hour). Dinner was a 5:30. We put it in the oven and turned the heat on the lowest (170) and waited for it to hit about 155, then shut it off. We did this a number of times during the afternoon. Franklin double wraps their takeaway briskets in butcher paper, which gets pretty soggy after an hour or so. Following the Franklin staff advice, I unwrapped it and put about 6 tablespoons of butter on top, then rewrapped it for the oven, sitting in a sheet pan. It was still very hot when I sliced it and it was Franklin perfect.Franklin holds their briskets for hours in holding ovens set to 140. Those ovens are probably better at temp control than a standard oven. I've heard of people hold at something like 170.