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Unread 04-15-2013, 06:33 AM   #7
Knows what a fatty is.

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Join Date: 04-13-13
Location: Northwest Chicago suburbs, Il
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Plan on at least 12 hours, plus an hour of set up time to get the smoker up to temp. I would shoot for a target time of two hours before you plan on serving. Assuming you hit your target time, you can foil both cuts of meat and put them in a cooler filled with towels. This will keep them hot for at least two or three hours without an issue.
Both cuts of meat need to rest for at least an hour anyway, to ensure the juice stays in the meat.
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