Using the hold feature.

only downside I see is using the hold function is that it does take some time for the temp to drop to the hold temp of 140. if you are planning on using the hold function you might consider lowering the probe temp to compensate.

You can also open the door when it is done and dump some temp, it will then hold at the 140*.

well, now i know what the problem with this method is. it seems obvious now but my smoker has hotter and cooler spots, we had larger and smaller pieces of meat and they were not all done at the same time. out came the foil and the cooler and we were back where we started. might work with just one brisket or a couple of butts i guess. well, one more of life's mysteries solved.

The way restaurants use it is putting big meats [butts,shoulders,packers,ribroasts,turkeys,whole chickens,spares,etc,] of the same kind in at closing time.

They use their experience level,to cook by time,and allow the few extra mins of cooling to bring it to cooker holding temp.

Experienced cooks usually map out the cooking areas on the shelves,for fast/slow areas.

As Smokin' preaches to new cooks"keep good notes",it is critical for volume cooks,as well.

There are always a few adjustments that can be made to undercooked.

When they open up,the meats are pretty much where they expect.

Full loads tend to cook consistently,with minimal temp swings