Originally Posted by cofi
What is he holding in? Warming box? What temp?
That I don't know for sure. Somewhere I got the impression that it was just a closet space in his restaurant. I've seen videos online of his guys stacking brisket on those tall catering carts with pull out aluminum or plastic trays. 60+ briskets each at 200+ degrees will stay hot in a simple insulated closet for a long time.
Standard food safety guidlines say that everything needs to be above 140 degrees until it is eaten. Aaron is a stickler for safety and cleanlines so whatever he is doing I'm sure it stays above the safe temp.