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Old 07-23-2019, 09:29 PM   #8
On the road to being a farker
Join Date: 03-06-19
Location: Buffalo, NY
Name/Nickname : David

Yeah it's too much risk to hold long though InthePitBBQ you're right. Gonna scrap belly burnt ends and just go brisket/pork shoulder then chicken onsite. Won't have to worry about long hold times that way. Gonna keep it simple.
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