Need directions on holding meat in a warming cabinet

[redwood smoke shack]

Hey guys, I'm installing a warming cabinet in my trailer and have a question on holding meat (brisket, ribs, pork butt). I've always just used the cooler method in the past or an insulated non electric Cambro. What should be my method using this new hot hold/proofing cabinet? Should I pull my meat, tent it to reduce the temp initially to stop the cooking then put it in the holding cabinet set to 160? If so how long would you recommend the meat would be good for, I know the pork button will be fine for a long time, I'm more concerned with the ribs, I still want them to have a bite to them and not fall directly off the bone. All the meat will remain whole in the foil/butcher paper until ordered then cut and returned to the holding cabinet. Thanks in advance for the wisdom.

 

[Bbq Bubba]

Do not hold over 145.

 

[redwood smoke shack]

Thanks for the tip but why, will it overcook the meat above 145?

 

[Reignman]

What holding cabinet are you using? That will also help determine some settings.

 

[redwood smoke shack]

It's a Lockwood unisulated heat/proofer. It's 1500 watts and holds full sheet pan (30 or so).

 

[Pitmaster T]

it will need to be large enough for you to go inside of it and hold it.