First lesson, never over look the resources of this siteFrom my 2002 article Holding, Storing & Reheating Barbecued Meats:
To keep meat warm even longer, preheat the cooler first. Here are several ideas on how to do this:
This article pre-dates the peach butcher paper trend and the idea that you should bring a brisket's temp down before placing it in the cooler...something I need to update.
- Pour a gallon of hot tap water into the cooler. Close the lid and slosh the water around. Allow the water to heat the interior for several minutes, then discard the water and dry thoroughly.
- Wrap several fireplace bricks in heavy duty aluminum foil. Heat in a 500°F oven for 30 minutes. Place a thick layer of dry towels in the bottom of the cooler, then add the hot bricks, then a thin layer of moist towels. This method was described by Alton Brown on an episode of “Good Eats.”
- Place an electric heating pad inside the cooler. This method was described by Big Al in a post on The Virtual Weber Bulletin Board.
- Turn the cooler upside down over a heater vent. This method was described by Keri C. in a post on The Virtual Weber Bulletin Board.