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Unread 03-15-2013, 01:58 PM   #17
Bludawg
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Quote:
Originally Posted by curly1967 View Post
so the warmer is set at 150? For some reason I was thinking they rested @ 200.
Most commercial warmers are set about 150. So it is an assumption on my part I have no specific knowledge of his exact procedures. hence the statement in my post
Quote:
So lets say for arguments sake the briskets start coming off the pit at 1 am they go into a warmer at 150
I figure the longer your needing to hold in order to maintain freshness the lower the temp you would want.
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