- Jun 19, 2016
- 6
- 10
Has anyone here started a smoke on one day then pulled it wrapped it and finished it the next? I'm the head chef at a restaurant and sometimes it's just not possible for me to run the smoker for 14 hours straight. Recently I was doing pulled pork for the sandwich on our menu. I smoked it for about eight hours wrapped it refrigerated it over night and then finished it the next day. It came out just as good as ever I'm just wondering if there is any specific reason I shouldn't do it like this? Thanks here's a pic with some brisket I put on today and some wrapped pork I started yesterday's and am finishing today
Chef Dashiell Stratton