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they say"not to keep vinegar/acidic/oranges lemons ect in it,if you have a carolina style sauce allready on it you might want to use plastic if no stainless steel bowls are avalible,non reactive is a word that shows up a lot in cooking books,mike243
 
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WestTn Huntin'man said:
Your post says BBQ. Is it sauce or smoked meat ??You need more details.
Click to expand...

I am smoking two boston butts tommorow for my wifes coworkers,I will not add any sauce until Monday. One is gouing to be North Carolina style with vinegar based sauce and the other with regular sauce.
 
Mike got it.

Perfectly fine if you keep acid off that aluminum. Makes for some funky flavors after prolonged contact. If you're not adding sauce until Monday I'd say you're fine.
 
I always place mine in a pan and cover with foil overnight after I put dry rub on them.. (If the smoke is white the fire is right)
 

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