OH my gosh. Had a brisket I expected to take 15 hours get up to 190 in 8 hours.
Was planning to pull it at 6AM eastern Wednesday morning. Pack it in a heated ice chest w/some bricks and serve Wednesday at noon.
How long do you think I can hold this thing in the pit on ramp?
Failing ramp mode anyone got any ideas?
Was planning to pull it at 6AM eastern Wednesday morning. Pack it in a heated ice chest w/some bricks and serve Wednesday at noon.
How long do you think I can hold this thing in the pit on ramp?
Failing ramp mode anyone got any ideas?