re: Best strategy for BBQ that is being smoked Saturday, but eaten Sunday

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On Sunday, August 10th at 4:30 pm everything was finished (the 4 briskets cooked for anywhere from 20-23 hours. I removed everything from the pit, triple-wrapped everything in foil and placed the fare into the bottoms of my two Igloo coolers. I then placed cotton towels on top of the meats followed by layers of newspapers right to the top of the cooler.

The lids were closed and just to make sure NO heat seeped out I wrapped the area of the cooler where the lid meets the cooler with cellophane.

I loaded the two coolers into my truck the following morning of August 11th at 5:00 am and carried them with me to work for a BBQ lunch at noon.

The meats were coolered for approximately 18 hours yet when I removed the meats at 11:00 am on "Feeding Day" to slice, pull, cut, etc., the briskets were still hot enough to make holding them with ungloved hands quite uncomfortable. The pork butts were still hot while being pulled and shredded and even the smaller cuts (ribs and chickens) were still hot.

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This is what I do for 8+ hour holds meat stays solidly above 140 the entire time.

Double wrap everything in heavy duty foil. Do not allow for much time outside of the cooker or cooler. Pretty much you want to (double) wrap it and get it right into the cooler.

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