Hi All,
Just wondering if anyone had ideas/ recipes on how to keep either a brisket or rib roast (preferred cuts, but anything is doable) viable if left in regular household oven on low temp for 18+ hrs once it has been in the smoker?
Thanks
Just wondering if anyone had ideas/ recipes on how to keep either a brisket or rib roast (preferred cuts, but anything is doable) viable if left in regular household oven on low temp for 18+ hrs once it has been in the smoker?
Thanks
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