I have recently moved from Texas to Washington. Bit of a culture shock and the highs are only in the 80's so I still get cold ;).
I use a side box smoker from Texas Smokers in Uvalde, TX for most of my big meats. I am not a pro, but I have lots of fun trying!
Word has gotten out at work that I do brisket and that it takes me 15-20 hours to cook one. They have asked me to do 2x15lbs ones for an upcoming lunch event. I am hoping to finish them up the night before (or early morning of). My question is, how long can you safely wrap them in foil and towels and store in an igloo before serving? How long will the temp hold like this or is there a better idea?