How long can you ftc pork and brisket?

Last week I held a brisket for almost 7-8 hours. I put boiling water I warmed in a tea kettle in cooler first for a bit and then drained and wiped it out. Then I put a towel in the bottom of cooler and wrapped brisket in foil a few times and then wrapped it in two towels and put in cooler. Then I put more towels on top crumpled up to fill up as much space as possible. Was still warm when sliced and served!

Think it's more of a how long can your cooler hold temp question 

I did my butts yesterday, pulled them and put in the fridge until needed this afternoon. I'm going to use @Florida Grillin Girl's suggestion of how to reheat found in this thread - http://eggheadforum.com/discussion/1206627/need-help-with-a-cook-for-a-pool-party-saturday-the-24th#latest

I held mine for almost 7 hours in a good cooler.  The temp was still 150.  140 is the magic temp.  Don't let it go below that.  Here's a good Naked Whiz description.

Florida Grillin Girl said:

@SaintJohnsEgger - Take pics and let us know how it all turns out. 

@Florida Grillin Girl

It turned out great I had two 9x13 aluminum pans and each was over 3/4 full. You recipe worked great on. The taste was awesome but you really couldn't tell there was sauce on it.

I did make one change: I didn't have enough white vinegar so I used red wine vinegar.