Hey all y'all,
I'm attempting my first packer for tomorrow's Smoke Day. Started out with a 12 pounder and trimmed about 4 pounds of fat off.
Having guests over for dinner tomorrow, and I plan to separate the flat, foil it and put it in a cooler. Point will go back on to make burnt ends.
Questions:
1. How long is too long to keep the flat wrapped in foil in the cooler?
2. Depending on the answer to #1, would you do an early morning (3-4 AM) start or midnight start?
Thanks! Nervously anticipating the results.
I'm attempting my first packer for tomorrow's Smoke Day. Started out with a 12 pounder and trimmed about 4 pounds of fat off.
Having guests over for dinner tomorrow, and I plan to separate the flat, foil it and put it in a cooler. Point will go back on to make burnt ends.
Questions:
1. How long is too long to keep the flat wrapped in foil in the cooler?
2. Depending on the answer to #1, would you do an early morning (3-4 AM) start or midnight start?
Thanks! Nervously anticipating the results.