[BBQArk]

I read somewhere else that the manufacturer of the warming ovens that Franklin uses to hold his briskets recommends holding them at 160F. I'll probably stick with venting, wrapping, and resting in a cooler most of the time, but if I need to hold them for longer than a few hours, I'm thinking about ramping the wsm down to 160 with an ATC and using the wsm to hold them.