12:30 @ 181
1:00 @ 182
3:00 @ 191
6:00 @ 203
6:45 @ 205
Pulled and temps were good all over, thermometer slid in and would start to fall over meaning the meat is SUPER tender!
Wrapped and in the cooler. Only problem is my timing. Not planning on eating for 12 hours. Any suggestions? Will it rest okay that long in the cooler?
What else can I smoke quick that will be done in 12 hours? Well maybe done in 8 to give me time to run to the store and have it be ready for consumption later today with the brisket.
1:00 @ 182
3:00 @ 191
6:00 @ 203
6:45 @ 205
Pulled and temps were good all over, thermometer slid in and would start to fall over meaning the meat is SUPER tender!
Wrapped and in the cooler. Only problem is my timing. Not planning on eating for 12 hours. Any suggestions? Will it rest okay that long in the cooler?
What else can I smoke quick that will be done in 12 hours? Well maybe done in 8 to give me time to run to the store and have it be ready for consumption later today with the brisket.