Obiguns
Is lookin for wood to cook with.
- Joined
- Jul 23, 2014
- Location
- Andrews, IN
A event im vending doesn't allow me to set up the night before because they have to shut down the street. Therefore I have to start everything when I get there at 6 am. So meats go on about 7-7:30. I have already figured I would get a cpl of boneless butts and cut them in half to have ready to eat by 12-1. I will probably be using Costco prime Brisket. My question is could I half cook it before hand and cool it and then bring it up to desired temp and tenderness or would it be better to split the flat from the point. I like to keep my pit around 300.