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Unread 06-27-2013, 10:30 AM   #20
is one Smokin' Farker
Join Date: 04-21-09
Location: Marietta, Ohio
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At that point, I would have opened the foil and let them sit until they began to cool a bit then closed the foil back up and slid them into the cambro to hold. That's our normal process. The we put them back on the smoker for 15 minutes of sauce time before resting a and box building.
4000 sq inch Wood Burner named Brutus - KCSB member/judge# 32129
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