I was talking to my local BGE guy (I think he’s the factory rep or some such)at the class given by Dr. BBQ in Minnesota last night.
He had a great tip.
When he holds his briskets in a cooler he crumples balls of newspaper for insulation. Puts a bunch underneath, around and on top of a double foiled brisket. Runs a remote thermometer probe into it and sets the alarm for 145.
He says he has held them like this for 8 hours!
Never saw the newspaper trick here so I thought I’d pass it along.