early mornin' smokin'
is Blowin Smoke!
- Joined
- Oct 6, 2008
- Location
- wading...
So how long can I leave butts and briskets in an alto shaam set at 160? Looking to pull the big meats from the cooker at 6-7 to then transition over to rib cooking for the day. So the butts and brisket will likely see about 6-8 hours in the hot holding cabinet. What about ribs? if I cook them slightly under and hold them, how long can they stay? is 3-4 hours out of the question? any tips, tricks, advice is appreciated.