Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
09-02-2010, 06:44 PM | #1 |
Knows what a fatty is.
Join Date: 08-19-09
Location: Sherman Oaks, CA
|
Holding Temperature?
I swear I read in one of these threads about a holding temperature for smoked meats that are ready but you want to leave them warm in the smoker without cooking them any more. But for the life of me I can't find it again. Can anyone enlighten me?
If the meat is ready, but the crowd is not, what temperature can I lower my smoker to in order to hold the meat warm without drying it out? I'm not a big fan of foiling, but should I make an exception in this case? Thanks, CB
__________________
Craig Faustus Buck Author, Pitmaster, Homme Fatal |
|
09-02-2010, 07:03 PM | #2 |
is One Chatty Farker
Join Date: 01-06-10
Location: Lebanon, Tennessee
|
I might be wrong, but I believe the meat's ok as long as it stays over 140. It might be 160, but I think it's 140. You can hold big cuts in an insulated cooler for several hours before the temp drops that low, but I've never held meat in any of my small)smokers for long. Wrapping in foil will hold heat in best, but I guess you could use whatever.
|
|
09-02-2010, 08:58 PM | #3 |
Full Fledged Farker
Join Date: 12-20-09
Location: Cincinnati, OH
|
Take 'em off the smoker. Large cuts wrapped tightly in plastic wrap and/or foil and covered with towels will hold even in a crappy cooler literally for hours and still be too hot to handle w/o gloves. The minimum temp to keep food in safe zone was recently lowered to 135 degrees F. The danger zone is from 40 degrees to 135 degrees. Always a good idea to verify food temp still in safe zone before serving.
__________________
Matt Schneider - "The Smokesman" - Velvet Smoke BBQ & Catering KCBS Certified BBQ Judge #54767 Weber Smokey Mountain 22 & Superior Smoker SS1 [B][COLOR="Red"]"To BBQ is human, for swine is divine!"[/COLOR][/B] |
|
Thanks from:---> |
09-02-2010, 09:44 PM | #4 |
is one Smokin' Farker
Join Date: 07-26-09
Location: Wellington, KS
|
yeah i foil all my big cuts and let them rest in a cooler for atleast an hr before sliceing or pulling
__________________
Country Q Here for a Good Time, not a Long Time!Webber 22.5 OTS The fastest and most accurate splash proof Red Thermapen UDS that gets used more than traeger Shop built 300 gal smoker Traeger bbq 125 with digital 180 controller collecting parts for a 500gal reverse flow build |
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
What is the proper temperature for holding food? | bbqjoe | Food Handling Lesson Polls | 24 | 02-03-2018 10:21 PM |
At grate temperature vs. ambient temperature | PaulG78 | Q-talk | 10 | 07-02-2010 05:36 AM |
The art of holding Q | HeSmellsLikeSmoke | Q-talk | 16 | 05-15-2007 08:52 AM |
Thread Tools | |
|
|