Who needs FTC when you can VWC

I posted earlier this week about trying to find a way to pull pork/slice brisket at home, then take to a tailgate a few hours later (Buffett concert)  I don't want the hassle of pulling it there and looking for something easier.  I think I found it.

I tried an experiment tonight to see what would happen if I Vac sealed  the pulled/sliced meat and placed in hot Water in a Cooler.

Used half a chicken breast and part of a burger I found in the fridge.  They were at 40 degrees when they went into the water bath.

Water in the cooler was at 151 degrees

After 3 1/2 hours, water temp was 136 and meat temp 134.

If I start with 180 - 200 degree water, and hot meat, looks like I can have hot, safe meat for hours.  Will just need to take it out of the water bath and serve.

Easy peasy, lemon squeezy.