Great, thanks for the info. Since delis always use steam racks, then it makes sense for me to do the same.I use a inch or so of liquid total Owen, as the cb will loose quite a bit of liquid as it cooks.
If your foil is tight the steambath does the work. I often have a crowd so I use the roasting pan for 20 lbs raw which will cook down considerably. An oven proof pot as Doak mentioned is just as easy for a lesser amount.