Originally Posted by BigBellyBBQ
Go for it...make sure you get your stuff done early and hold. I keep a grill going and one smoker crank the heat after 10, to be able to flash things..Get your boxes preped the night before, get your sauces heating up around 10 also. I set up on butchers paper and when I get back from a turn in, clear the area and put fresh paper down, area cleans instanly
Thanks! This is great info!!
How do you "hold" the meat so it doesn't overcook or otherwise go down in quality? A Cambro? Warming Box?