ronbeaux50
Head Chef
I got a one day comp coming up this week and it starts at 0800 with 1700 turn in time for brisket. I normally like to cook my stuff overnight and have it close when I get up in the morning so this trowed me a little.
On at 0800, wrapped at 1230, pulled at 1430 at (insert perfect here), then sliced at 1645.
I love it when a plan comes together!
On at 0800, wrapped at 1230, pulled at 1430 at (insert perfect here), then sliced at 1645.
I love it when a plan comes together!