I cool my hot meat in 150 qt coolers with layers of ice in 2 1/2 gal bags. HD approved and HAACP approved. It will bring it down from 150° to 38° in less than an hour for ribs, chicken and brisket. Whole butts about 1 and 1/2 hours. I usually pull and cool them.
Lang 84 Deluxe-CookShack SM150 Smoker,TN orange thermopen OL' Timer's BBQ. .bbq-brethren.com