onlyinmoderation
Found some matches.
Hey Folks,
All the advice for holding a pork butt suggest foiling, toweling and dropping in a cooler...is there any reason why I can't just drop my smoker (BGE) temp to say 195 and let it cruise for a few additional hours at that temp? If I need to stretch the hold time on an overnight smoke to 6 hours (done at 9am to eat at 3pm), I'd rather just keep it in the BGE for an additional 4 hours and foil for 2 rather than fussing with hot bricks (etc.) in a cooler.
Would that make sense or would the extended cook time at 195 (180?) dry out the meet or turn it to mush?
Thanks!
Mike
All the advice for holding a pork butt suggest foiling, toweling and dropping in a cooler...is there any reason why I can't just drop my smoker (BGE) temp to say 195 and let it cruise for a few additional hours at that temp? If I need to stretch the hold time on an overnight smoke to 6 hours (done at 9am to eat at 3pm), I'd rather just keep it in the BGE for an additional 4 hours and foil for 2 rather than fussing with hot bricks (etc.) in a cooler.
Would that make sense or would the extended cook time at 195 (180?) dry out the meet or turn it to mush?
Thanks!
Mike