I swear I read in one of these threads about a holding temperature for smoked meats that are ready but you want to leave them warm in the smoker without cooking them any more. But for the life of me I can't find it again. Can anyone enlighten me?
If the meat is ready, but the crowd is not, what temperature can I lower my smoker to in order to hold the meat warm without drying it out? I'm not a big fan of foiling, but should I make an exception in this case?
Craig Faustus Buck
Author, Pitmaster, Homme Fatal