chrisr
Is lookin for wood to cook with.
- Joined
- Aug 12, 2013
- Location
- Crandall tx
I have been getting ready for my first competition coming up in September . I've been doing mock runs at home and having trouble with my turn in times. Sometimes my briskets and pork butts stall to long and I end up going over my turn in time. I know if this happens in competition I'm out. I was thinking about starting hours sooner so I know my food will be ready and just let my butt and brisket rest in a cooler for a couple of hours. Is that what you guys would do? Also what size brisket and pork butt do you recommend? Thanks for the help.