Typically I try to do the FTC / Faux Cambro method for resting meat. However, my Memphis has this potentially-cool feature where I can stick its probe into my roasts & it will drop my cooker temp to 200F once the meat reaches temp. Okay, so I know temp isn't the ultimate guide to when a brisket or roast is done, but ... So, my question is whether 200F in the cooker (assuming the meat is wrapped, which it would be by then) is suitable for resting, or I need to take it off and put it in something cooler. Thanks for any thoughts! -- David
Announcement
Collapse
No announcement yet.
Resting meat at 200F?
Collapse
X
-
Founding Member
- Jul 2014
- 97
- Bay Area, California
-
Cookers:
Memphis Advantage w. Searing insert option
Bradley 6-rack digital
Thermal bath for sous vide, pressure cooker, etc.
Time & Temp:
iGrill2 & iGrill wireless thermometers used with iPhone 5
Drawer full of various Maverick models
BBQ Interests:
Love smoking ribs, pulled pork, salmon, sablefish, rib roasts, sausages, lox, beef ribs, and brisket when I can -- strictly for friends, fun, etc.
Websites:
http://www.cardinalphoto.com
http://www.sousvide.org
Tags: None
-
Founding Member
- Jul 2014
- 97
- Bay Area, California
-
Cookers:
Memphis Advantage w. Searing insert option
Bradley 6-rack digital
Thermal bath for sous vide, pressure cooker, etc.
Time & Temp:
iGrill2 & iGrill wireless thermometers used with iPhone 5
Drawer full of various Maverick models
BBQ Interests:
Love smoking ribs, pulled pork, salmon, sablefish, rib roasts, sausages, lox, beef ribs, and brisket when I can -- strictly for friends, fun, etc.
Websites:
http://www.cardinalphoto.com
http://www.sousvide.org
@Ernest--Thx. Yes, I should have said Holding. _John_ & Brisket Syndicate -- Thanks, that's reassuring!
- Likes 1
Comment
Announcement
Collapse
No announcement yet.
Comment