If I use the foiled, toweled, cooler meathod how long can you keep it in the cooler before the temp starts to drop into the danger zone? Going to be doing my first overnight brisket tonight (Qview later) and don't want to screw up!
I am sure it depends on a few variables but is there an average time you can keep it coolered?
I am sure it depends on a few variables but is there an average time you can keep it coolered?