Anything you can do to add to the thermal mass at the the temperature range you want to hold the briskets at will help-- for instance a couple of firebricks wrapped in foil heated to 180 or so will help keep the environment toasty for the beef longer. I usually fill any air gaps with newspaper, towels or an old sweatshirt. The less empty space in the cooler or holding box-type thing, the better.
__________________
Matt
Fletcher's Brooklyn Barbecue
The Hampton Smoker Blog: http://backyardchef.blogspot.com
7' Meadow Creek reverse flow w/ a 4' grill on the nose, named Large Marge
48" Klose Backyard Chef named Wubby
Willy the Wonder Grill
Weber Kettle named Georgiette
ECB Spider Web Collector Model
Char-Griller Smokin' Pro Firebrick Supremo
|