Here is the scenario: I am smoking for the local watering hole for the OSU game against Wisconsin tomorrow, GO BUCKS!!! The food needs to be ready around 2pm. I have two 12lb briskets and I usually smoke these in about 12-14hrs. I will need to put them on tonight around 6pm, so I plan on pulling them off in the morning 6-8am. MY QUESTION: how should I hold the meat until halftime? The owner wants me to bring my smoker for the "effect" and smoke for a couple of hrs outside the bar. I usually hold the meat in a cooler after smoking for 3-4hrs, and don't put it back on the smoker. So should I take the meat off and let it sit in the cooler until 11am then cool it down in the frig., then heat it up at the bar? OR try to hold the brisket at 160 about 5 hrs, then throw it back on the smoker for an hour or so? Will this make the meat dry?? AGAIN, please help! Thanks!!!!!!