ScottyDaQ
Master of All
If it's not a remote site.....a warm kitchen oven does the job too. Mine on warm is around 190-195.
Which one do I use?
- Thread starter BayouChilehead
- Start date
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If you have answers, please help by responding to the unanswered posts.
Hillbilly1
Sous Chef
I've got a couple a the personal size coolers I put the butts in. Don't line em with nothin cause I save any an all that liquid gold that might leak outa the foil ta add back inta the pork ifin it's needed.
I poor the juice inta a mason jar an sets it in the ice box, skim the fat off the top an it's ready ta use.
The coolers wash out real easy an bein smaller is less area ta heat up.
I poor the juice inta a mason jar an sets it in the ice box, skim the fat off the top an it's ready ta use.
The coolers wash out real easy an bein smaller is less area ta heat up.
dollarbill
Head Chef
[Styrofoam is not very GREEN 
[/quote]
Neither is cold beer! 
[/quote]Neither is cold beer!
