In oven held at 150-170 for 11 hours. Came off smoker at 190 deg in the point. Butcher paper wrapped, pan with some water then sealed over with foil. Too long and too much heat and time required for a cooler. I used to try to time perfectly to probe tender with not more than 5 hours in cooler wrapped in towels etc.....but off at 185 to 190 then the ability to hold 10 hours plus is so much more relaxing.Out of curiosity how long did you hold it? In cooler or oven @what temp?