Originally Posted by rdstoll
If you "hold" in an oven what temp do you usually set the oven at?
Have been able to hold butts pretty well by doing the foil, towel, cooler method but that strategy didn't turn out too well when I did brisket two weeks ago since I had to hold it longer than what I wanted.
The couple of times I have held in the oven, I have done it at around 140 in foil. I say around because my oven won't go that low so I set it to 250, put a pit probe in and crack the door to get as close as I can.