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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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05-22-2011, 10:46 AM | #1 |
Is lookin for wood to cook with.
Join Date: 01-03-11
Location: Los Altos
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Holding brisket in Cambro for extended time
What is the best way to hold a brisket in a Cambro for competition for four (4) hours?
With my past experience, I end up with a lukewarm brisket that is tough and dry based on competition standards as well as mine and…is it possible to have a moist brisket that is around 150 degrees)? I have received the following answers from other competitors: (this is based on foil wrapped Brisket) - Pull at 195 and through straight in Cambro - Pull early and let it finish cooking in Cambro - Let it stay out of cooker in foil (not vented) for about 10 min than put in Cambro - Vent for 5 degrees then re-foil and put in Cambro - cook to 202 Cut an large (X) at the top of the foil until brisket drops 10 degrees then put in Cambro Any help are suggestions or would be extremely helpful as this is a big problem for me! Maybe the trick is to reheat? |
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05-22-2011, 11:03 AM | #2 |
is Blowin Smoke!
Join Date: 04-14-07
Location: Lakeland Florida
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If I put 2 briskets into a cambro that are 195F - 201 F and do not vent the foil then they will be mush in 4 hours in the cambro if it is sealed.
The cambro has a guarantee to hold temp for 4 hours so meat at 195 should still be 195 in 4 hours.
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Ford Retired competition cook. BBQ mentor. |
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05-22-2011, 11:34 AM | #3 |
Babbling Farker
Join Date: 08-20-05
Location: Indio Ca.
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A hot fire brick can add to your hold time
Yes you need to vent the foil prior to placing brisket in the cambro
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Catering, Contests, and Community Service Team What Wood Jesus Que? Www.bbqthom.com |
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05-22-2011, 12:00 PM | #4 |
Is lookin for wood to cook with.
Join Date: 01-03-11
Location: Los Altos
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What is the difference between a brick and a fire brick? Where do you get one and I assume you have to heat it up first? If so do you keep it in the cooker with the meat so it’s hot?
Thanks, Mike |
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05-22-2011, 12:01 PM | #5 |
Is lookin for wood to cook with.
Join Date: 01-03-11
Location: Los Altos
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But is you mush moist? I am actually serious about this question.
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05-22-2011, 12:33 PM | #6 | |
is Blowin Smoke!
Join Date: 04-14-07
Location: Lakeland Florida
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Quote:
It makes OK chopped brisket after it's unwrapped and firms up a bit but no way you can slice it.
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Ford Retired competition cook. BBQ mentor. |
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05-22-2011, 12:47 PM | #7 |
is one Smokin' Farker
Join Date: 06-27-10
Location: Louisville, KY
Name/Nickname : Drew
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I cook to 205 in a foil covered pan. When it goes in the cambro I vent the foil and leave the cambro door cracked. Comes out pretty good 4 hours later.
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www.ilovemeat.com |
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05-22-2011, 01:31 PM | #8 |
On the road to being a farker
Join Date: 04-10-11
Location: Glen Rose TX
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I put my brisket in the cambro rite off the pit whenits done, I leave the foil on the pan, no vent and it always perfert..
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Please visit us at www.redneckcooker.com for all your award winning rubs!!! |
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05-22-2011, 02:11 PM | #9 |
somebody shut me the fark up.
Join Date: 07-21-04
Location: Keller, Texas
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Ditto for me as well.
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Med Spicewine-adopted 3/13/10 CL Score 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 CL Score -SOLD Mini BGE-adopted 1/31/08 CL Score Traeger 075-adopted 12/3/11 CL Score Weber 1 touch CL Score Weber Spirit 500 CL Score Weber Smokey Joe Silver CL Score BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty |
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05-22-2011, 02:56 PM | #10 | |
Babbling Farker
Join Date: 08-20-05
Location: Indio Ca.
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Quote:
The bricks one would use on the inside of a fireplace are different in their make up I am told We lined our pit with them and have seen a marked improvement in performance as to venting wrapped briskets may be two different dynamics at play here wrapped in foil and paned then foil covered I certainly would defer on the subject of briskets to the Texas boys
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Catering, Contests, and Community Service Team What Wood Jesus Que? Www.bbqthom.com |
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05-22-2011, 03:10 PM | #12 |
Babbling Farker
Join Date: 08-20-05
Location: Indio Ca.
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See you in Fort Worth
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Catering, Contests, and Community Service Team What Wood Jesus Que? Www.bbqthom.com |
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05-22-2011, 09:04 PM | #13 |
is one Smokin' Farker
Join Date: 09-28-09
Location: Oil City, PA
Name/Nickname : Sean
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Foil gets opened when the brisket comes out of the pit at 195-200* for 10 or 15 mins to help stop/slow down the cooking process. Then it gets rewrapped and placed in the cambro. Have never taken the temp after it being in the cambro for 4+ hours, but it is definitely too hot to handle without heat resistant mitts of some sort.
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Red Valley BBQ ~ Firefighting BBQ Team (retired) ~ former KCBS CBJ ~ (3) 270 Smokers ~ (2) Chargiller Akorn ~ (4) Weber Kettles ~ La Caja China ~ Oklahoma Joe Bronco Drum Smoker |
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05-23-2011, 06:15 AM | #14 |
is one Smokin' Farker
Join Date: 04-21-09
Location: Marietta, Ohio
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If the brisket is the only thing in the cambro, that might explain why the temp drops so rapidly. A cold cambro can allow the temp to drop a bit when only a single chunk of meat goes in by itself. One simple way to prevent heat loss is to prime the cambro first by pouring several gallons of hot water in there first and letting it sit for an hour or so. Then just empty it just before the brisket goes in.
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4000 sq inch Wood Burner named Brutus - KCSB member/judge# 32129 |
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05-23-2011, 09:36 AM | #15 | |
Is lookin for wood to cook with.
Join Date: 01-03-11
Location: Los Altos
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Quote:
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