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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind. |
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04-22-2009, 04:27 PM | #1 |
On the road to being a farker
Join Date: 01-29-08
Location: Wilson, NY
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holding brisket/pork - 3 methods - which?
Hi,all,
I know the standard method of holding brisket and pork until turn-in time is to foil and put it in a dry cooler. I've recently gotten a DigiQ controller (if you check out my "hello" in the cattle call, you'll see why ). Not only can you dial in a temperature, but the DigiQ also has a ramp feature where as the meat approaches its "done" temperature, the pit temp decreases to match the meat. So that suggests to me three methods of holding brisket and pork until turn in: 1. Dry cooler. 2. Ramp feature. 3. Dialing in a holding temp--say 145F?? Now, naturally, I will try all three methods myself, but I'm wondering if anyone on the forum does either number 2 or 3. Any ideas as to which of the three methods would be preferred? Any gotchas? Thanks! --frank in Wilson, NY |
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04-22-2009, 04:40 PM | #2 |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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I really like using a cambro (or a cooler). My fear with option 3 is that you are still adding heat to the cooker even if it is low...
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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Thanks from:---> |
04-22-2009, 04:49 PM | #3 |
Full Fledged Farker
Join Date: 04-16-09
Location: Maple Valley, WA
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I would be afraid with #3 of it bringing the temp of the meat down too much. At least with a dry cooler (we foil ours and wrap in a towel we've heated on the firebox). This will keep at a higher consistent temp, as by the time you pull / slice, and deliver, the temps going to drop a fair amount. I'd hate to give myself a 30-40 degree handicap to begin with.
As for the Ramp feature, I'd be curious how long it would take to truly ramp up to the temp you want, without it being an absolute nightmare to try and know really well. |
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04-22-2009, 04:54 PM | #4 |
is One Chatty Farker
Join Date: 06-21-07
Location: Overland Park, KS
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I vote for the dry cooler/cambro/carlysle option for a slightly different reason.
If you cook a brisket to 200F, let it vent for 15 minutes, then wrap it in foil and place in a dry cooler it is going to stay above 190 for a couple of hours and slowly go down from there. The time that the meat is hovering there above 190F is important because the connective tissue continues to break down without overcooking the protein. Then, the as the protein slowly cools below 190F it will absorb some of the moisture and flavor you have in the foil. So, if you want to leave it in the cooker to rest instead of a dry cooler, I'd set the temp to 190 or so for a couple of hours.
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Paul Ostrom The Pickled Pig Twitter - @ThePickledPig CBJ, WSM, UDS Cookers, Weber Gasser, Weber One Touch Gold Kettle, |
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04-22-2009, 04:57 PM | #5 |
is One Chatty Farker
Join Date: 09-06-07
Location: St. Johns, FL
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cambros are worth every penny!. I learned how to use it, and I swear bbq is better holding it in the cambro.
I just wish I had 1 more :) I tried to "hold" with the fec, I gave up, wasted to much meat trying to make it work
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Disco Pigs competition team Gateway drums Yoder 640 and 1500 FEC-100's KCBS, FBA Judge |
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04-22-2009, 05:05 PM | #6 |
Full Fledged Farker
Join Date: 03-05-08
Location: Pensacola, FL
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What's a cambro?
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Jason Large Big Green Egg 22" Weber Smokey Mountain Cooker |
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04-22-2009, 05:10 PM | #7 |
is One Chatty Farker
Join Date: 06-11-08
Location: Ames, Iowa
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04-23-2009, 03:40 PM | #8 |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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It's like a cooler only 10 times better. Normally used by catering. I've kept food above 145* for over 12 hours.
They aren't cheap but worth every cent!
__________________
Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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04-23-2009, 03:53 PM | #9 |
Babbling Farker
Join Date: 05-03-07
Location: Olathe KS
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I've held pork butts in a cooler (Igloo Legend 40 qt) for over 10 hours (at home, not comp). When I pulled them, they were still steaming hot - I had to add cotton under the latex. At a comp, I generally have them in the cooler by the time I start cooking chicken.
I guess all I'm saying is don't be scared that a cooler will not work.
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Boondoggle BBQ Country Smokers 450 Weber Smokey Mountain 18" Proud KCBS Member & Certified Judge |
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04-23-2009, 03:53 PM | #10 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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I try not to rest for hours. If I can get a nice foil rest out of it for like 45 minutes, it works great for me. If I do have to rest for a long period of time, I go with the cooler or cambro.
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Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine |
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04-28-2009, 02:04 PM | #11 |
Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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What is it that makes a cambro that much better than a 5-Day cooler?
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Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
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04-28-2009, 02:11 PM | #12 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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I would say nothing.
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Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine |
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04-28-2009, 02:11 PM | #13 |
is One Chatty Farker
Join Date: 02-07-06
Location: boston ma
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For me it's the convenience of being able to slide a full or half hotel pan in there.
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Steve Farrin KCBS BOD member. Thank you for your support. This post is my opinion and mine alone, not necessarily that of the KCBS, it's board of directors or office nor that of Peter Pan, Tinkerbell and certainly not Rush Limbaugh. |
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04-28-2009, 02:12 PM | #14 |
Quintessential Chatty Farker
Join Date: 11-03-06
Location: Chi-Town
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The same reason a dump truck is better for hauling gravel than a station wagon. Could you get it done in both? Sure, but one is made for the job and the other is compromised to make the job work...
Cambro's also hold stuff cold as well.
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cancersuckschicago.com FROM SEA TO SHINING SEA BBQ TOUR Red Jambo one off FE 100 FEC 100 WSM Homer Simpson 22 " Weber Kettle Red 18 1/2" Weber Kettle Black 26 3/4" Weber Kettle |
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Thanks from:---> |
04-28-2009, 02:19 PM | #15 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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I would love to have two Cambros with the wheeled dolly.
They are stackable, hold standard width restaurant pans (stainless, foil, lexan), and hold temps for a long time. I use 120qt coolers and while they get the job done they don't allow nice stacking of full sized pans. I've also warped a couple - but then I had about 80-100 pounds of hot foiled pork butt in them at the time. As far as "ramping" or hold temps on the cooker. I used to use an Alto-Shamm slow oven for roast beef and prime rib. Cook at 250 for whatever and then hold at 160. Worked great. So, holding in an oven is doable if you have a true hold oven that's not going to vary between 140-200 degrees while "holding". A 50 degree swing is not uncommon in regular electric or gas ovens. Basically, use what you find works best for your product, the time you need to hold, and how much you need to hold.
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Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
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