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-   -   Brisket holding time (https://www.bbq-brethren.com/forum/showthread.php?t=166635)

Dex 07-23-2013 01:44 PM

Brisket holding time
 
We have our first competition approaching and we are working on our timeline.

Typically how long do you hold your brisket in the Cambro before slicing? Also, what is the maximum time you would feel comfortable holding your brisket before slicing?

Thanks

mobow 07-23-2013 01:52 PM

About 4 hours for us. I have held one for over 6 hours for a family get together. Came out hot enough to still need gloves to handle. Keith

Podge 07-23-2013 02:02 PM

typically 5 hours for me.

Wampus 07-23-2013 02:24 PM

NORMALLY, it's around 4 hours for us, but that varies according to when it gets done, of course.

Dex 07-23-2013 02:30 PM

Quote:

Originally Posted by Wampus (Post 2562191)
NORMALLY, it's around 4 hours for us, but that varies according to when it gets done, of course.

Thanks Wampus.... we saw you guys at New Pal. You looked busy so we didn't bother you

smokinit 07-23-2013 02:40 PM

3 to 4 for me

Jacked UP BBQ 07-23-2013 02:42 PM

So in your time line you are trying to make part of it putting brisket into cambro? I would try and avoid that as much as possible

Dex 07-23-2013 02:56 PM

Quote:

Originally Posted by Jacked UP BBQ (Post 2562218)
So in your time line you are trying to make part of it putting brisket into cambro? I would try and avoid that as much as possible

Its unavoidable for us

Jacked UP BBQ 07-23-2013 02:58 PM

I am not 100% sure on this, but I think a wsm is cheaper then a cambro. I am 100% against cambros, but I know a lot of people who use them have success.

Dex 07-23-2013 03:02 PM

Quote:

Originally Posted by Jacked UP BBQ (Post 2562247)
I am not 100% sure on this, but I think a wsm is cheaper then a cambro. I am 100% against cambros, but I know a lot of people who use them have success.

I bought 2 for $50 on craigslist!

INmitch 07-23-2013 03:11 PM

Quote:

Originally Posted by Jacked UP BBQ (Post 2562247)
I am not 100% sure on this, but I think a wsm is cheaper then a cambro. I am 100% against cambros, but I know a lot of people who use them have success.

???????Really. I hold brisket in a small cooler. But I would hold it in a cambro if I had another one. How do you hold briskets?

Q-Dat 07-23-2013 03:14 PM

Quote:

Originally Posted by Jacked UP BBQ (Post 2562247)
I am not 100% sure on this, but I think a wsm is cheaper then a cambro. I am 100% against cambros, but I know a lot of people who use them have success.

Just curious. Why are you against them?

Jacked UP BBQ 07-23-2013 03:25 PM

I dont hold brisket unless I am catering, cambros are for catering. I know people have to use them for cooker space, but taking a piece of meat directly off of a cooker and letting it rest for 30 minutes will most likely give you best results. Like I said many people cambro and cooler. There is just no benefit if its not necessary.

Jason TQ 07-23-2013 04:00 PM

Quote:

Originally Posted by Jacked UP BBQ (Post 2562273)
I dont hold brisket unless I am catering, cambros are for catering. I know people have to use them for cooker space, but taking a piece of meat directly off of a cooker and letting it rest for 30 minutes will most likely give you best results. Like I said many people cambro and cooler. There is just no benefit if its not necessary.

Seems like a lot tools/equipment BBQ teams have are things that were never intended to be used in the manner in which we use them :becky:.

porkingINpublic 07-23-2013 04:05 PM

We are having trouble with briskets too.... They are probe tender, then we take them off and into the cambro for a couple of hours, when we go to slice the are hot but they seem to have tightened back up. They aren't very tender at all.


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