Originally Posted by landarc
Keeping the meat in a heated cambro or similar device at 170F, has the benefit of keeping it at serving temperature and still not cooking it. If you have it at 200F, then it will stay there and not cook further. It was not uncommon, back before heated holding cabinets, for cooks to keep the briskets piled up on a 'warm' shelf in a cooker, where they just sat at around 200F for many hours.
Sorry, I still don't get it.
So what would be the preferred / better method, to keep it at 200°F, 170°F or let slowly cool down wrapped up in a cooler?