Quote:
Originally Posted by cooper barrett
Last hour?
You need to read up... no less than 2 hours and up to 4 but staying above food safety temps.
I smoke then char my wings, toss in sauce optional after searing.
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noted. The last brisket I did, i did the one hour rest and it came out awesome, but I'll be in no rush. the old Yeti cooler will keep it nice and warm
Interesting on the wings. I smoke them, bring the fire temp up to about 325, toss the wings in sauce, put them back on for 10-15 minutes. Crisped right up for me last time.