Howdy all,
Now that we are cooking on a larger scale (for us at least), we would like to consider holding briskets and boston butts for a longer period of time.
The process would go something like this, put meat in at around 9 or 10 am, cook for about 12 hours, then let rest and hold at around 150-160. We would from about 10 pm to about 10 am the following day.
I've seen a few threads on this, and I've heard Franklin does something like this. Just curious if anyone has any practical experience with this.
Any thoughts?
Now that we are cooking on a larger scale (for us at least), we would like to consider holding briskets and boston butts for a longer period of time.
The process would go something like this, put meat in at around 9 or 10 am, cook for about 12 hours, then let rest and hold at around 150-160. We would from about 10 pm to about 10 am the following day.
I've seen a few threads on this, and I've heard Franklin does something like this. Just curious if anyone has any practical experience with this.
Any thoughts?