H
habaneromike
Guest
:noidea: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?
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?