MMMM.. BRISKET..
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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.


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Old 05-27-2016, 07:39 PM   #1
Limp Brisket
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Join Date: 07-20-09
Location: Native Texan
Default CVAP setting

I've got a full size CVAP in my garage that was recently acquired, my question is what settings do those of you that have one prefer? I've seen 165 +10 for Que but is that what you like? I don't want mushy bark due to the steam/humidity. I'd be holding racks of beef short ribs for 4-5 hours.

Thanks.
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Old 05-27-2016, 09:14 PM   #2
ShencoSmoke
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Join Date: 07-02-13
Location: The Shenandoah Valley
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I set mine on 130, +15, that's an actual temp of 145 ish
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Old 05-28-2016, 09:33 PM   #3
Reignman
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Join Date: 04-30-14
Location: Ontario, Canada
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I do 160 +8 for butts & brisket and 156 +12 for back ribs & chicken. Seems to do pretty good and I haven't fooled around with it too much.
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Old 05-29-2016, 09:47 AM   #4
Bbq Bubba
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Interesting.

I run 140 +30.

I hold brisket, butts, ribs, sausage and my buns in the same unit. Its just too much moisture for chicken.
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Old 06-15-2016, 11:48 PM   #5
PaulstheRibList
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Join Date: 02-17-15
Location: SW Louisiana
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The CVAP I bought is used, and I wonder how calibrated the controls are on a 10 year old unit?

I put a Maverick probe in it and the Maverick read about 15 degrees higher than the dial on the front. Turned up to full throttle, it got to nearly 210 on the Maverick.
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Old 06-17-2016, 06:50 AM   #6
JimmyDAL
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Join Date: 05-30-11
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Are any of you wrapping them first in plastic wrap before putting them in the CVAP?
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Old 06-19-2016, 08:09 PM   #7
Reignman
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Quote:
Originally Posted by JimmyDAL View Post
Are any of you wrapping them first in plastic wrap before putting them in the CVAP?
No, the moisture in the cvap is what helps maintain the product quality so just keep the food naked. :)
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Old 03-22-2021, 07:25 PM   #8
TheSmokedAsian
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Join Date: 04-09-20
Location: Poulsbo, WA
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How long is everyone resting their wrapped briskets before putting them into the CVAP. And how long is everyone holding them in the CVAP before moisture loss starts to happen
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Old 03-22-2021, 10:43 PM   #9
sudsandswine
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Join Date: 06-23-12
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Curious what the set temp + number is on CVAPs. I have a small Alto Shaam I have been playing around with and mine is more like set temp +/-6-8* sine wave.
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