K
Kevcros
Guest
Been Qing up here in Boston for a few years (still a rookie by any Q standards) but just came accross the site yesterday. Ran home and started moding the Bandera for the weekend Q. Put in a baffle, upgraded temps, and firegrate (although can't find the iron- Not at home depot)..Anyways..Putting on 2 brisket, a butt, bunch o sausage, three chickens and a few racks of ribs on Sunday. brisket going fatty up with a nice rub..Brining the pork/chicken in a nice cider..My question is..I smoke to the appropriate temps, let sit for a few minutes and carve..Someone please explain the wrapped cooler sitting technique ? May start early to allow cooler if important..