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Yeah, that's a good thought as well. My wife always complains when I reheat meat so I try not to...for marital bliss and all.If it was me I’d pull it and reheat the pulled meat before lunch. In reality I would have tried to not have it done till some time in the morning.
My Breville Joule oven will go as low as 120°, but it’s just a little small for most full packer briskets. I’m going to try it at 145° on my next pork butt.If you have a countertop roaster oven you can usually get them to hold around 150. I’ve rested briskets in mine for 12-14 hours before and they were some of the best ones I’ve ever done. Leave them wrapped in paper or foil as they come off the smoker. I usually let the meat cool to around 170-180 before I put it in the roaster. I use my inkbird with an ambient probe to monitor the roaster temp and a meat probe to monitor the meat.
I agree, we use our warming drawer all the time. Great for keeping all kinds of food warm when you are cooking a meal, food for a complete meal is never done at the same time. Also got talked into a convection microwave oven, great to have two ovens when you have items needing to be cooked at different temperatures or if you have a smaller meal and don't need to turn on the bigger oven.I mocked my wife when she wanted a warming drawer for our house, “we will never need that,” I said. Boy was I wrong. Will go as low as 120 and holds perfect 150 degrees for resting long cooks