DECENT BBQ
Knows what a fatty is.
Hey guys
I've got a large cook coming up where I will have to cook and hold a brisket and pork butt in a Cambro to make room on my smoker for other meats. I was wanting to inquire about cook times/tenderness, and also wrapping methods for holding these meats.
As I understand, if I pull brisket/pork to probe tender, vent and let cool down to about 160*, then hold for a few hours, it SHOULD be ok and not overcook (fall apart while trying to slice). Looking for advice on this. Both will be in the same cambro, in cooler temps (40-50* outside).
What do you wrap these in to retain moisture while not over cooking? In the restaurants I worked at we used to double wrap them in plastic wrap and hold in a hot hold (Alto-Shaam) until needed. Maybe just put in a full pan and wrap the pan instead of the meat? Looking for advice here.
I've also heard that storing multiple hunks of meat in the same cambro can cause overcooking because the ambient temperature inside the cambro is too high. I have a thermocouple to monitor the internal temp, what should I keep it at to prevent this?
Any other advice? This will be for a competition. I'm doing a practice run tomorrow night to get some real world results, but figured I'd ask the experts as well
Thanks!
I've got a large cook coming up where I will have to cook and hold a brisket and pork butt in a Cambro to make room on my smoker for other meats. I was wanting to inquire about cook times/tenderness, and also wrapping methods for holding these meats.
As I understand, if I pull brisket/pork to probe tender, vent and let cool down to about 160*, then hold for a few hours, it SHOULD be ok and not overcook (fall apart while trying to slice). Looking for advice on this. Both will be in the same cambro, in cooler temps (40-50* outside).
What do you wrap these in to retain moisture while not over cooking? In the restaurants I worked at we used to double wrap them in plastic wrap and hold in a hot hold (Alto-Shaam) until needed. Maybe just put in a full pan and wrap the pan instead of the meat? Looking for advice here.
I've also heard that storing multiple hunks of meat in the same cambro can cause overcooking because the ambient temperature inside the cambro is too high. I have a thermocouple to monitor the internal temp, what should I keep it at to prevent this?
Any other advice? This will be for a competition. I'm doing a practice run tomorrow night to get some real world results, but figured I'd ask the experts as well
Thanks!