how do you keep a brisket warm that finished too early

[zkup]

It looks like I'm going to finish my brisket 8 hours before it is time to serve it.  I alway felt the high end limit of FTC was about 5 hours which leaves me at least 3 hours of problems trying to keep the thing properly warmed.  Any ideas?  I was thinking about FTC for 3-4 hours and then putting back in smoker wrapped in the foil at 165 - 175.  Anyone done something like this before?  Obviously, i want to make sure the brisket stays warm but doesn't cook and dry out.

thanks,

Zkup

[Wildcat]

8 hours is a long stretch. I would suggest you forget the FTC and place it in a crock pot with some apple juice on low and let it stay warm that way. Or you could do the FTC then transfer to a crock.

[Tenpoint5]

FTC 4 hours then leave in foil then back in smoker at 150-160 would be my guess

[beefmann]

either crock pot,,, or  wrap in foil with  some type of juice till your ready at  160 to 170

[watchdog56]

I like 10.5 idea