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Old 08-21-2019, 02:01 PM   #1
Found some matches.
Join Date: 07-30-19
Location: WV
Name/Nickname : cabrego
Default Holding Briskets for 12+hrs?

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?
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