raypatrick
MemberGot rid of the matchlight.
I've been watching al lot of youtube videos where the host holds a brisket overnight. What strategies do you use? Any tips are appreciated.
What can you fit in there ?
1 brisket or 2 pork shoulders or 2 plates of beef short ribs?
That looks like a great, reasonable priced way to rest larger cuts of meat
Turkey roaster for me as well. I struggled going from a cooler to this method at first. I finally discovered through trial and error to let the protein cool on the counter to close to my hold temp then throw in the roaster. If you throw the hot meat in a 140 deg roaster the carry over cook time is greatly extended and dries out the meat.
I'm building an outdoor kitchen this summer and plan to install something like this when I do:
https://www.amazon.com/dp/B07P5GKJJ...olid=2UTCE2S98SU5T&psc=1&ref_=lv_ov_lig_dp_it
I like that a lot. Nice find!
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