Quote:
Originally Posted by woodpelletsmoker
In China we have very cheaper electrical oven, I can hold the brisket in electrical oven.
Just foil the brisket, maybe with extra wine/seasoning, insert probe into the brisket. and set the Brisket at 130F. Then you can keep it tens of hours
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130F is in the danger zone according to the USDA.
http://www.fsis.usda.gov/factsheets/...food/index.asp
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Jim - Another transplanted Texan
Former KCBS CBJ
Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.
Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.
Avatar is the original 1951 Weber Kettle
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