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Old 02-10-2011, 08:38 PM   #20
OL' Timer
On the road to being a farker
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Join Date: 12-10-10
Location: Waverly, TN

ServSafe says" 140-70 in 2hrs 70-45 in 2 hrs. It's not 6 hours, its 4 hours total or the bacteria starts to produce toxins into the meat. I pull the bones and pull them in half to cool faster. Briskets I cut the flat away to make it thinner to cool faster. If you use a good cooler and pack with towels to take up any space left in the cooler, you will not have to put back on the heat after only 2 hrs.
Lang 84 Deluxe-CookShack SM150 Smoker,TN orange thermopen OL' Timer's BBQ.
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