Smoke Finishing "ahead of schedule"

[kymonopoly]

OK, so I have a dumb question...
If my meat reaches temp way before meal time, I should just wrap it and throw it into a cooler with a good seal to keep it warm and stuff said cooler with blankets or towels?  I am assuming I wrap it in foil?  I won a Yeti cooler in a meat raffle, how long should I expect this to keep the meat warm?

Thanks everyone.

 

[mike1910]

Correct. Wrap it up tight in foil and then towels and throw it in your cooler. I’ve held pork butts for easily 3-4 hours in the past when I’ve had a fast cook.

 

[old sarge]

I double wrap in heavy duty foil then a heavy beach towel and then into a cooler just large enough to hold the meat. Not too large or small.

 

[OldeSmoker]

At Thanksgiving I smoked a 15 LB Turkey. I wrapped it like David described and put it in a Coleman cooler. Before putting the bird in the cooler I placed a pot of boiling water in it to preheat for about 30 minutes. I held the turkey for about 4.5 hours and it was still nice and hot at serving time. Your Yeti should have no problem keeping the heat in.

 

[Lonzinomaker]

If a smoke finishes early for me, I turn the temp on smoker down to 140, wrap product in foil and leave it the in smoker until time to serve.

 

[old sarge]

That works just as well.

 

[kymonopoly]

I would like to say thank you to all of you gave me some advice.  I appreciate it and plan to use these tips soon.