sroxberg
Is lookin for wood to cook with.
This Saturday I need to have two pork shoulders, and two briskets done and ready to serve at noon, and then three pork shoulders and two briskets at 6pm later that day.
I have enough smoker capacity to cook it all at once, but how do I hold the extra.
I don't have the option of starting some later because I'll be at the first party for three hours and then will need to get setup and ready for the second party.
So, what's a good way to hold Brisket and Pork Shoulder for six to eight hours?
I have enough smoker capacity to cook it all at once, but how do I hold the extra.
I don't have the option of starting some later because I'll be at the first party for three hours and then will need to get setup and ready for the second party.
So, what's a good way to hold Brisket and Pork Shoulder for six to eight hours?