- Nov 8, 2016
- 679
- 808
Alright same cook but different topic so wanted to start a different thread title. Anybody ever long held 12/18 hours pork? I have a warming drawer that I put beef in usually at 155 or so and holds brisket great but I know beef is a different beast. I’m gonna have a hard time finding time to smoke this little piglet day of game - anybody think there’s any harm in cooking day before and wrapping up and holding in warming drawer for 12 or so hours? Any experience or thoughts appreciated
