What's the longest any of you have kept a brisket wrapped up in a cooler for? Personally, I've only ever let it rest. I've never tried to keep heat that way. My real only option is to take some time off in the morning to finish the cook and then just take it straight to work for lunch time. However, just curious if anyone has any other thoughts of ways to pull this off. I leave for work around 6:00-6:30. Lunch is at noon. No oven on site. They will have a grill running, but it will likely be wide open for burgers etc. Any other ideas? I will be doing a thread for this cook as it's my first overnighter in a while. And on a work night to boot! No fan control on my WSM so here's hoping the wind stays down...it is the prairies after all.... Any thoughts/help are appreciated.