Brisket done too early

DH is smoking 4 brisket for his RV park and the guy that was to watch it over night kept the heat too high and they are done already. What can we do with them for 6 hours?

Wrap them tightly in several layers of saran wrap, then wrap each bundle in several wraps of heavy duty foil.

Keep them in an oven as low as you can go, but not less than 150 degrees.

If an oven is not an option, place them all in an empty cooler. I have held brisket for hours this way.

Lee

You have to hold them at 140 somehow.... What kind of equipment do you have access to?

down there they only have the smoker. we have them tightly wrapped in foil and we stacked them by 2 in a tin pan with another on top of it. We thought it would be okay that way and then just stick them back on the smoker about an hour before cutting them just to heat them back up.

Honestly, you're courting danger that way. Holding cooked meat at room temperature and then reheating won't kill the bacteria that will begin to form as soon as the meat goes below 140.

Rather than simply reheating, it's 100% safer to get them back in the smoker and light the coals again. Any other way is really not a good idea.