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Old 08-27-2019, 08:19 AM   #6
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Join Date: 03-04-18
Location: East Texas/West LA
Name/Nickname : Brad

Originally Posted by cabrego View Post
Thanks for the quick response! I'm hoping this might help with our sleep schedule for some events that begin early.

When you hold, do you wait for the meat cool down to 165, before holding it at 145. Or do you let the meat cool to 145, then hold at 145?

I should also mention that we will transfer meat from the holding 'oven' to cambros and insulated coolers for transport at which point we could fire up the pit and hold at 145-150 or just leave in cambros/coolers for the 4 hr vending window.
I will usually let them sit (wrapped) on the counter for an hour then put them in the warming cabinet. Sometimes I don't even do that, I just go straight in. I usually transfer to coolers an hour or so before serving and keep them there and pull as needed during a 3-4 hour serving window. It works out fine.
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