View Single Post
Old 08-21-2019, 02:25 PM   #3
cabrego
Found some matches.
 
Join Date: 07-30-19
Location: WV
Name/Nickname : cabrego
Default

Quote:
Originally Posted by BigThicket View Post
It's pretty common to hold for 10-12 hrs. I do 10-11 all the time in a warming cabinet. I'd recommend holding at 145 if possible. If you hold too hot it can dry things out.
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.
cabrego is offline   Reply With Quote
Thanks from:--->