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Old 10-19-2013, 12:41 PM   #2
is One Chatty Farker
Join Date: 11-15-08
Location: Lake View, New York

never ever dried out in cambros...ribs are stored whole not sliced, and brisket I use minors beef base and keep slices can vacuum pack slices and warm in the bag for a few minutes..and pork butts are done days ahead of time.pulled sauced and wraped in plastic back in smokers about 6 or 7 am in cambros at internal 175/180 the hold temp all day for pork use hot water to moisten in your holding serving station..
[I][FONT=Comic Sans MS]TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..[/FONT][/I]
BigBellyBBQ is offline   Reply With Quote

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