How long can I let a brisket hang?

[prestonk08]

So I am cooking 4 butts and 2 full packer briskets Saturday for a party we’re hosting Sunday. I’m not too worried about the butts because they can be reheated easily in a roasting pan but I want to do a better job with the briskets. So here’s what I was thinking. Cook to temp the day before, which because of my work will get done around 2am. Let it rest in a cooler wrapped until I wake my butt up around 7 or so. Put in a roasting pan whole set at 150 degrees and let it hang until we get off the river and eat around 4 or 5. Any thoughts on that kind of timeline? I cooked them last year but then just re-heated them. They were good but I lost my bark and I didn’t care for the result. I’m being a tad picky.

 

[jokensmoken]

My $0.02...the few times I have wraped and held a brisket for more than an hour I started to lose some of that "crunch"...maybe some others will chime in with some advice.
As far as the rest of your plan, sounds like it should work...Aaron Franklin has a segment on YouTube where he describes holding a brisket all day in a 165° "hot box"...You might search it out and review his "holding" technique...I'd guess Aaron has holding brisket figured out about as good as anyone.
Walt

 

[prestonk08]

You’re right on wrapping them in foil. I was thinking I would do that this time just long enough to push through the stall and then unwrap it and finish it off naked in the pan. Thanks Walt.