Hi everyone. Wondering if anyone can help with a question about holding briskets. Next week, a few of us will be smoking several (looks like 20-30) briskets for a big school fundraiser. Typically, we'll cook the briskets until just about "done" and then double foil wrap and store in large, well-insulated coolers. We usually fit 10-15 in each cooler. It has always been the group thinking that the ambient heat from all those briskets will help continue to cook the others to get them all way "done."
I'm questioning this though. Wouldn't it be better to get them all the way done, perhaps let rest for 10 minutes or so, then double wrap and put in the cooler? Or would the heat from so many hot briskets take them all to overdone?
The reason for holding them in the cooler is that the briskets are generally finished around 2AM and served beginning around 11. We are careful to not let anything get below 140. This has never been a problem with so many wrapped briskets and the quality of the coolers.