Quote:
Originally Posted by BobF
Thanks for all the suggestions and advice. Lots of good info here.
I put the butts in a large foil pan and covered with heavy foil. When I discoverd my foil pan would not fit in the cooler, I put the pan and double wrapped brisket in the oven. I turned the oven on and heated it to about 190 (approx. temp of meat when removed. Turned the oven off and left the door closed.
My oven has a display that shows the temp when you turn it on to preheat, so every couple of hours or so I turned it back on to see what the temp was. If it looked close to 140, I turned it back on for a few ond off again when the temp looked closer to the original 190.
This worked out well and when time to eat everything was still hot and delicious.
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Nice technique. I'll have to remember this one.
