The key is to just hold it below whatever the finishing temp was, but above 140.
140 is food safe, so you want to have that as your minimum temp.
As you go higher it will tend to draw moisture out.
You don't want to cook a brisket to 190 and hold it at 190, higher isn't better for holding.
Shoot for 140 to 160.
Now that doesn't apply to anything with a finishing temp of lower than 140, saw a MR steak. Cook it to 125 and hold it at 140 it will continue to cook.