Well let me see....
I started doing the briskets earlier two years ago.... they are off by 5. and all wrapped and in the holder by 6. Sometimes as early as 5. Pork butts definately in by 5.
I generally pull them to cool at 8 to 9 the next day...for a 300 plate get the hell out of here, butcher wrapped meat fest at 11:30 when church lets out. People's perception is that is the freshest they have ever seen, being that its all cut with that knife within minutes. The sound of 7 people wrapping up 1 and 1/2 pound servings is quite the racket... LOL
So that is at the most 14 - 15 hours of holding. My peeps that volunteer the first time always think... open it now...there is no way you can cut all that in 30 minutes!!! I gaurd that box with my life.
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