J Hasselberger
TVWBB Pro
My Boston butt will be done early. I planned for 14-16 hours and it'll be done in 12. That means done at noon, with guests at 6:00p. I have used the faux Cambro/cooler and towels method for up to 4 hours with good success, but don't know if I can stretch it to 6. I'll wrap in foil when it's done and won't do the pulling and chopping until we're ready to eat.
I'm thinking faux Cambro for 3; temp check; oven at 175 (as low as it goes) for a while, then back in the Cambro. Any suggestions as to time in the oven, or an internal temp target?
Seeking the benefit of brotherly experience.
Jeff
I'm thinking faux Cambro for 3; temp check; oven at 175 (as low as it goes) for a while, then back in the Cambro. Any suggestions as to time in the oven, or an internal temp target?
Seeking the benefit of brotherly experience.
Jeff