Wrap the meat in foil, then a towel and throw it in a warm cooler. Fill any open space in the cooler with more towels. It will stay warm for hours!
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Welcome aboard. Yes Spinaker is dead on. In fact it will probably make your brisket even better with that kind of a nap. Relax you got this. And have another beer.
Pit Barrel Cooker Slow 'n Sear for 22" Kettle Weber 22" Kettle (Craiglist) Slow 'n Sear for 22" Kettle Weber Rapid Fire Chimney Maverick ET-732 Kingsford Original Charcoal
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Friday at the 4 am wrap time I found the briskets at 195
It was a lunch cater oh my
adding the full pans of bbq bean to the cambro 3 hours later
helped maintain temp
Long story short we hit the mark hot food happy customers
Welcome to The Pit. You should be OK with the cooler, but you might want to stick a probe in the meat so that you can monitor it. It it looks like it will drop below 140*, put it in your oven set to minimum temp - normally around 170*. You just want to keep the meat above 140* for safety.
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