How to Keep Meat Warm 1-3 Hours

[nbdrab0]

I often prepare my meat 1-3 hours before an event. I keep the meat wrapped in foil in a cooler or catering carrier (Carlisle brand). Keeping the warmed meat in a cooler or catering carrier causes the meat to generate a lot of condensation. As far as I can tell I don’t think the taste of the meat is effected. I think the character of meat is changed. In case of the briskets the meat appears to turns more grayish color. Anyone have any suggestions on how to keep my meat warm 1 –3 hours prior to serving without generating a lot condensation . Taking my smoker to the where the meat is being served is not an option.

Thanks,

Ray in Flower Mound, TX

[Anonymous]

I have always wrapped my meat in foil, and then putting them in very large coolers. They have stayed warm for hours. I've never noticed an affect on the color or taste of the meat though.