Hey all. I'm having a cookout in a few week for some friends and I'll be cooking with a friend who will be smoking all night. Each recipe on bringing only require 4 to 8 hours. I'm bringing 2 ribs and a brisket, all of which have recipes I've tried on the family with great results. One rib is hopefully a Johnny Trigg clone and the second is a basic salt, pepper & garlic rib. Both are about 4 to 6 hours. The brisket takes 6 or 8 hours. How would one adjust times and temps to cook longer and still come out on top so to speak? The cookout we host won't start till the evening after an all night cook. Or, should I hold what I have and keep it all wrapped in foil under newspapers in a cooler?