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Unread 09-02-2010, 06:44 PM   #1
Got Wood.

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Join Date: 08-19-09
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Default Holding Temperature?

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

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