Smoked brisked overnight. Took brisket out at 8:30AM wrapped in foil, towels and put in cooler till 12 in afternoon. Still very warm but not serving till 4PM what shall I do.
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Hold it in an oven around 175 degrees would be my thinking.
Yep oven, or throw it back in the smoker at the lowest temp if you're not smoking anything else.
Key is to keep it above 140. It's possible, if you use a small enough cooler, that it would still be above 140 4 hours later.
What did you end up doing?
What did you end up doing?