Smoke your briskets and pork butts so that you pull them just before you head to the stadium. Wrap in foil, then wrap in an old towel and place in a cooler. Give it at least an hour before unwrapping, this will give the meat time to rest and the juices to redistribute throughout. When you unwrap it will still be piping hot.
I've kept brisket hot this way for up to 7 hours but ideally you don't want to go more than 4. You can keep just about anything hot this way but I only do it for large cuts when I have to smoke at home and serve it elsewhere.
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