Cliff H.
Master Chef
Doing 6 butts next week. Very limited on time. I have to smoke, cool, pull, vacpak and put on ice for transporting, all in seventeen hours.
There is only a small window of time for resting the butts.
I am considering resting them double wrapped in foil at room temp until the temp drops to 156-160 then pulling and spreading thin in several small pans. Then covering the pans with saran wrap and stacking them in my freezer for a quick trip to below 40 deg.
At that point I plan to vacpak and put on ice.
What say you ?
There is only a small window of time for resting the butts.
I am considering resting them double wrapped in foil at room temp until the temp drops to 156-160 then pulling and spreading thin in several small pans. Then covering the pans with saran wrap and stacking them in my freezer for a quick trip to below 40 deg.
At that point I plan to vacpak and put on ice.
What say you ?