kmax3450
Found some matches.
I'm going to be selling Brisket and pulled pork at a large festival this coming weekend. Setup begins Friday 12 -6 then you can't get back in until 6 the next morning. I'll be smoking 3-4 packers thursday night. Since I've never done this before what is the best way to keep these from drying out. I plan on injecting and I guess leaving them whole then heating in smoker until they get back up to maybe 165