Quote:
Originally Posted by big brother smoke
Insulated warming box is your friend. Get your big meats done a few hours in advance and focus on ribs and chicken. It is better to be done early than done late. I will even hot box my chicken if needed.
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That's right, resting won't hurt the big meats, and a couple of hours helps them. Resting doesn't hurt chicken, but it's also pretty consistent - you can cook it via the clock. Ribs are "done when they are done", and a short rest won't hurt them, but I won't want to hold them more than an hour.