Hey yall I haven't posted on here in a while. I don't get on a computer much but I know I can come here to get some good advice. I'm smoking a brisket and though I always let my meat rest in an ice chest wrapped in towels. I was wondering if anyone can tell me how to heat the ice chest up so the meat stays hot longer. PS: if anyone has any advice to get a better bark on my brisket let me know please. I smoke on my Oklahoma Joe offset for about 12 hrs usually and find myself having to use the Texas crutch. I usually just smoke with mesquite and use a rub of kosher salt, onion powder,black pepper garlic powder, brown sugar and some red pepper powder. Thanks Greg.