MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 11-01-2018, 07:13 PM   #1
Duey
Knows what a fatty is.
 
Join Date: 11-05-17
Location: Herscher,IL
Default "Active Hold" Question

When I do pork butts, I always hang in the PBC until 160*-ish, double wrap in foil until probe tender, then throw it in a cooler until time to pull. Always comes out the way I want, but the bark is soft. Was wondering how it would turn out if I skipped wrapping, reached probe tender in a pan, and held uncovered in an oven or pellet grill instead. It would obviously keep the bark texture, but would the meat get tender enough without drying out? Anyone else do it this way?
Duey is offline   Reply With Quote




Old 11-01-2018, 07:18 PM   #2
BKING!
is One Chatty Farker
 
BKING!'s Avatar
 
Join Date: 01-26-18
Location: Talbott, TN
Name/Nickname : Brent
Default

Quote:
Originally Posted by Duey View Post
When I do pork butts, I always hang in the PBC until 160*-ish, double wrap in foil until probe tender, then throw it in a cooler until time to pull. Always comes out the way I want, but the bark is soft. Was wondering how it would turn out if I skipped wrapping, reached probe tender in a pan, and held uncovered in an oven or pellet grill instead. It would obviously keep the bark texture, but would the meat get tender enough without drying out? Anyone else do it this way?
I don’t do it that way because I like a more flexible bark. I keep it wrapped. Once I got my pellet grill I do an active hold for 2 hours at around 170 deg at end of cooking. This keeps meat internal temp from dropping below 195 deg which makes even the worst brisket imaginable tender and juicy in the end.
Unwrapped should work though but it might dry out a little. Be careful with over smoking it also
__________________
Current:Mak ⭐️ general, Weber kettle 26, camp chef 900 griddle
BKING! is online now   Reply With Quote


Old 11-01-2018, 07:22 PM   #3
Smoking Piney
Quintessential Chatty Farker

 
Smoking Piney's Avatar
 
Join Date: 10-24-15
Location: South Jersey Pine Barrens
Name/Nickname : John
Default

I leave it in the smoke to finish - around 205 average IT, probe tender all around and good bone wiggle - no wrap.

Hold for for an hour or two foil / towel / cooler to let it even out.

The bark stays intact when you pull the meat.
__________________
John

Assassin 24
XL BGE
Weber Kettle with rotisserie and Vortex
AMNPS
Smoking Piney is offline   Reply With Quote


Old 11-01-2018, 09:18 PM   #4
smoke ninja
somebody shut me the fark up.

 
smoke ninja's Avatar
 
Join Date: 01-03-14
Location: Detroit michigan
Default

I prefer to wrap in paper. it's a happy middle
__________________
Let's all just calm down and smoke a fatty
smoke ninja is online now   Reply With Quote


Old 11-01-2018, 09:29 PM   #5
EyeBurnEverything
is One Chatty Farker
 
Join Date: 06-04-18
Location: In the Matrix
Name/Nickname : Candice
Default

I wrap in BP once the bark sets. Then i add water to the water pan and cook on till its probe tender.
EyeBurnEverything is offline   Reply With Quote


Old 11-01-2018, 10:39 PM   #6
smoke ninja
somebody shut me the fark up.

 
smoke ninja's Avatar
 
Join Date: 01-03-14
Location: Detroit michigan
Default

the last brisket I did I cooked until probe tender and then wrapped in paper and held in my roaster until service. the bark was crunchy. I didn't care for it as much as wrapping earlier but it worked just fine. it's all a matter of preference

__________________
Let's all just calm down and smoke a fatty
smoke ninja is online now   Reply With Quote


Thanks from:--->
Old 11-02-2018, 05:21 AM   #7
keeperofsecrets
Full Fledged Farker

 
keeperofsecrets's Avatar
 
Join Date: 05-14-16
Location: monroe, ga
Name/Nickname : ringo
Default

You may consider the 3-2-1 ribs approach. Wrap as usual, then uncover for the last hour to two hours.

Personally, I pan and cover with foil when it is around 160 so I keep much of the juices and cook till the bone wiggles, then rest in my hot box for a while. I still get lots of good bark, although prob not as much as I would have uncovered.
__________________
May your wood stay dry and your smoke stay blue.

A-1 Competition Smoker
48x48 open wood grill
72x48 open wood grill/smoker/pig roaster
Sam's 8-burner gas Event Grill w/griddle drop-in
Blackstone Range Top Combo Grill
keeperofsecrets is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 07:18 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2020, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts