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Old 04-27-2007, 03:32 PM   #1
Knows what a fatty is.
Join Date: 04-19-04
Location: Geneva, IL
Default How long do you plan to hold brisket/butt?

I know most people hold brisket & butt in a cooler or cambro at comps, but how long do you plan to do this? I understand everyone sets up a schedule prior to a comp and this can be altered by meats getting stuck. Do most teams have a buffer of 1 hour or is it considerably longer?
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