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Old 08-23-2019, 07:12 PM   #4
Full Fledged Farker

Join Date: 09-05-13
Location: Auckland, NZ

For a year I commercially cooked bone-in pork belly, beef short ribs (especially) and some brisket on a Wednesday, finish about 6pm and hold in a CVap at 150F and setting 5 and then serve out of the CVap the next night. We all considered the beef to be as good or better than it was with a 2 hour hold, while the pork was, at its best, as good as direct from the cabinet smoker, or to my mind not quite as “fresh”, say 95% as good.

A CVap is a tremendous machine if you have to hold in a commercial situation.
Ralph in Auckland... with a WSM 22", a FireMagic 24S, a BQ Grills pig cooker, an LSG 24 x 60 offset ... and a hopeful attitude.
... but for all that, I left my heart along the Chief Joseph Scenic Byway ...
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