Brisket in the Oven now on Warm How Long?

Kinger

I think a learned a lesson last night. I had a big whole brisket on for 10 hours and added a smallish pork shoulder above it just before bed time(11a). I think my mistake was laying the guru pit thermomenter down on the cooking gride instead of clipping it to something seperate. I think that the cool temp of the pork kept the smaller upper metal coooking grid temp down and the pit thermometer was thermo coupled to it. I believe this fooled the Guru into thinking the fire was lower than it was. I came out at 1am or so to find the the temp approaching 400. I tried to get the temp down but we all know how hard it can be to go that way with egg temps. I ended up pulling the brisket and foiling into the oven on warm (2am) because it was nearly done. HOW LONG CAN IT STAY THERE? I stuck my thermapen in the oven for a minute or so and it read 151. I did finally move the pit thermometer onto the meat thermometer and the pork shoulder cook seems to be on target. I am not sure what the early high temps may have done to the end result for the pork but will find out after church.[p]JNK