So I got up this morning and only ONE row of my AMNPS had burned over night. Looks like some of the brisket fat dripped onto the tray but not sure it was enough to cause it to burn out but ANYWHO I lit the other end and tossed it back in there even though I'm not expecting ANY smoke flavor to be added after 10 hours in the cooker. Internal is locked at 174 so I'm stuck in the stall right now I guess. I'm expecting it to come out in the next hour or so and plan on taking it to 203 at the thickest part of the point. When that happens I'm going to pull it, foil it, and stick it in my faux cambro. Question is this.....how long can it hold in the cambro before being served? Should I pull it out after 2-3 hours and put it in an oven? Dinner's at 5 tonight (or thereabouts) and I want to keep it as close to fresh off the pit as I can.
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