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Unread 07-02-2011, 09:02 PM   #10
Braddog
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Join Date: 10-19-08
Location: St. Louis, MO
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I had 3 packers finish in 7 hrs last week. Held 'em for about 6 hrs in a cambro and served 'em. They were fine, but any longer and they'd have been too cool for too long.

I think the advice to cool quickly and reheat is the best.

Cheers,
Braddog
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