UNTSIG
Knows what a fatty is.
So I put a 10lb brisket on at 3am cooking between 225 and 250 at grate level thinking it would be done around 3pm and then cooler it for a couple of hours. Well, it's 11:15am and it's done. It's like budda... So, I just coolered it a few minutes ago and now I'm trying to figure out how long I can leave it in there. We have dinner planned at 5:30. I also have two pork butts in almost the same situation. They are at 180 right now and pretty tender. Not quite were I want them to be, but not too far away. I'm slowing them down, but they won't take much longer and then I will cooler them too.
What would you all do? How long can I leave them in the cooler? Any information/suggestions will be greatly appreciated.
Thanks!
What would you all do? How long can I leave them in the cooler? Any information/suggestions will be greatly appreciated.
Thanks!