Flinger
Knows what a fatty is.
Hey folks,
We are smoking a couple of briskets on Monday, July 3 to be served July 4.
Want to hold for about 12-14 hours, wrapped in butcher paper.
2 options, right now:
1. Pack it in ice chest and towels - a little concerned with the expected hold length.
2. Put in oven warmer - but don't have temp control below 200.
Would like to hold at 145 - 160. But that means precision...
Would a quick purchase of a Masterbuilt electric smoker with digital temperature control work down to those temperatures?
Or - do ya'll think the old fashioned way with an ice chest prepped with hot water and towels do for 2 briskets?
Blessings... and, happy 4th!
Gary
We are smoking a couple of briskets on Monday, July 3 to be served July 4.
Want to hold for about 12-14 hours, wrapped in butcher paper.
2 options, right now:
1. Pack it in ice chest and towels - a little concerned with the expected hold length.
2. Put in oven warmer - but don't have temp control below 200.
Would like to hold at 145 - 160. But that means precision...
Would a quick purchase of a Masterbuilt electric smoker with digital temperature control work down to those temperatures?
Or - do ya'll think the old fashioned way with an ice chest prepped with hot water and towels do for 2 briskets?
Blessings... and, happy 4th!
Gary