Billy Ribs
Knows what a fatty is.
This is my first large smoke (large for me). If I have 2 Butts, 2 Briskets, and 3 Racks of spares done and ready, can I wrap in plastic then in heavy foil and keep them at 170 in the oven for 12 hours?
I have 26 guest arriving at 1 pm Sunday and just can't pull an overnighter. I would have to start at 9 pm Saturday, pull it all around 1 or 2 Sunday and rest them till 5 pm. I would rather finish up around 5am and get some rest before everyone arrives.
If done properly, will the meat hold well.
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I have 26 guest arriving at 1 pm Sunday and just can't pull an overnighter. I would have to start at 9 pm Saturday, pull it all around 1 or 2 Sunday and rest them till 5 pm. I would rather finish up around 5am and get some rest before everyone arrives.
If done properly, will the meat hold well.
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*
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