comfrank
Knows what a fatty is.
- Joined
- Jan 29, 2008
- Location
- Wilson, NY
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 :icon_blush. 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
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 :icon_blush. 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