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In Reply to: Re: Butt help posted by chas on October 05, 2013 at 10:55:10:
The reason the folks are suggesting to pull and cool the first batch is holding for 24 hours is not a good plan. There are a bunch of variables, but at a high level, even if you can figure out a method or device that will hold the meat for 24 hours, it will be a grayish brown color and all of the work you put into making bbq will be gone.
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