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Old 09-13-2019, 09:18 PM   #9
Q_Done_Right
On the road to being a farker
 
Join Date: 03-13-17
Location: Chi-Town
Question

Quote:
Originally Posted by cabrego View Post
Thank you all for the responses, I did not have notifications active. So, it has taken me a while to get back to everyone.

Since my original post, I have held Briskets and Butts for 12+ hours on two occasions. They came out fantastic!

I do not have a CVAP. I am using my smoker which has a PID controller set to 155. I found that it is extremely important to allow the meat to come down to temp before holding. I don't think this is news for most of you.
What temp are you allowing the meat to come down to before holding at 155? And are you holding tightly wrapped in a couple layers of heavy duty foil, butcher paper, food service film or some combination of a couple of these?
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