Hey all- I am making a fatty to take to a dinner this weekend and want to smoke ahead of time and transport to the dinner in a pre-heated cast iron pan in a Hot/Cold cooler bag. What temp do you think I should pull it to avoid it over cooking on the 40 min rest that it will get on the trip there?
The fatty will be pork/ chicken with spinach and feta cheese in a bacon wrap.
Thanks in advance for any input!
The fatty will be pork/ chicken with spinach and feta cheese in a bacon wrap.
Thanks in advance for any input!