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Did a 8 hour pork roast at same time but can't upload.
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this post was submitted on 19 Jul 2023
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It stops it from cooling down too quickly and holding the food at a dangerous temperature. I pour boiling water into mine about 5 minutes before I use it. Keeping the meat hotter also allows it to continue to break down the collagen further leading to a better end product.
Oh, that was still hot enough I was struggling to touch it. With the amount of moisture surrounding it it held temp quite well - still hot to eat after 2 hours.