This is something I've been looking in to as well, although I want a full size cabinet as I want to be able to hold multiple briskets and other meats at one time. I am serious enough about it that I already had an electrician come in and install a dedicated 20 amp circuit in my garage just for the holding cabinet so I am good to go. Actually, I had him install 3 separate 20 amp circuits in the garage... one for the holding cabinet, one for a dedicated refrigerator and one for a dedicated freezer so my other half can stop complaining that I am taking up the entire refrigerator and freezer but that's another story lol.
I have been looking at the Metro C5 cabinets and am debating between these two, the only difference being one has lip load slides and the other has universal wire slides. Not sure which is better. Both are also the low wattage version which uses a standard 20 amp NEMA 5-15P plug which is important as the standard version uses a 5-20P plug. I saw a Youtube video recently at Louie Mueller's BBQ in Taylor, Texas and could swear I saw similar Metro Style cabinets in the background at one point.. easily identifieable by their red outer insulation shell.
https://www.webstaurantstore.com/me...es-and-solid-dutch-doors-red/461C59CLDSL.html
https://www.webstaurantstore.com/me...es-and-solid-dutch-doors-red/461C59CLDSU.html
They do make several counter Hight versions as well such as this one:
https://www.webstaurantstore.com/me...nd-universal-wire-slides-red/461C53CLFSU.html
or even half size like this one:
https://www.webstaurantstore.com/me...re-slides-and-solid-door-red/461C55CLFSU.html
One important thing to keep in mind is that Webstaurant.com will tell you that you void your warranty if you are using the unit in your home and not in a commercial setting. That's BS. I talked to Metro customer service who advised they have plenty of customers that use it in their home and still have the warranty. Plus, if you had an issue, webstaurant is going to send you to Metro anyways.
I am having to hold off now unfortunately do to an unforeseen incident where the downstairs of my house flooded from a ruptured toilet supply line. Insurance is covering the cost to repair minus my deductible but since the floor is already ripped out I might as well do some upgrades which I was already planning since all of the flooring was very old and outdated... I just wasn't planning to do them any time soon but it doesn't make sense to wait now since the floor is already ripped out. So there went my holding cabinet budget for now.
In the mean time, I have been holding briskets in my regular oven with good success. Since my gas oven only goes down to 175 and is also hotter than it says (high by about 25 degrees) I have had great success using the dehydrate setting. I set it at about 125 which averages 150 per my Fireboard probe, and I put the brisket in a large foil pan wrapped in butcher paper soaked in tallow and then cover the foil pan with foil so it is totally unaffected by the dehydrate setting. It works like a charm. I've done this about 4 times now and it works perfectly. I actually just smoked a packer on Sunday, pulled it off at midnight, let it cool to 150 then used this method to hold it until about 6:30 last night for dinner. It came out amazing.