I am having folks over for Christmas dinner on the 24th at 1PM. They all requested a smoked meal so I'm doing brisket, my keto beans and loaded steakhouse style cauliflower salad. I am doing the brisket the day before. Rather than warming it up the next day I'm considering putting it in the Smokin Tex and holding at 150 for 14-16 hours. Have any of you held brisket that long? I've seen folks talking about 8-12 hour holds. Interested in feedback. If this won't work I'll likely just do brisket sandwiches slicing it thinon my slicer