OK so this plateau thing?
- Thread starter stepheneleven
- Start date
stepheneleven
Full Fledged Farker
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- Jan 31, 2010
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- Mequon, WI
Thanks alot everybody
Looks like you did a fine job and you learned something important about BBQ. Brisket and Pork Butts are called "long cook meats" for a reason.
Now that you know your smoker will hold temps for a long time, try putting your meat on before you go to bed and check it in the morning. If it finishes before your guest are due to arrive, wrap it in foil with a little apple juice (pork) or beef broth (brisket) and put it in a small cooler. DO NOT ADD ICE!
Cover your meat with an old towel or blanket and close the cooler. Your meat will still be hot 6 hours later and ready to serve.
Hope this helps!
Now that you know your smoker will hold temps for a long time, try putting your meat on before you go to bed and check it in the morning. If it finishes before your guest are due to arrive, wrap it in foil with a little apple juice (pork) or beef broth (brisket) and put it in a small cooler. DO NOT ADD ICE!
Cover your meat with an old towel or blanket and close the cooler. Your meat will still be hot 6 hours later and ready to serve.
Hope this helps!
