Quote:
Originally Posted by RedRaider56
noted. The last brisket I did, i did the one hour rest and it came out awesome, but I'll be in no rush. the old Yeti cooler will keep it nice and warm
Interesting on the wings. I smoke them, bring the fire temp up to about 325, toss the wings in sauce, put them back on for 10-15 minutes. Crisped right up for me last time.
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Ignore all that crap. If you're insulating well enough in a cooler, 4 hours is not going to put you in the risk zone.
We used to do it for 6 hours while prepping for game day and it wasn't an issue. Just don't get antsy and pull it early.