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Resting meat at 200F?
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Founding Member
- Jul 2014
- 97
- Bay Area, California
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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
Resting meat at 200F?
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
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Founding Member
- Jul 2014
- 3706
- Dallas, Texas
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Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE
There's holding and then there is resting meat.
Holding is trying to keep the meat i.e. brisket at, say 203 degrees, for one to two hours. Hence the towel wrap and cooler. This works the meat to additional tenderness without "overcooking"
Resting doesn't require cooler towel wrap etc.
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-
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_ & SwampDonkeyzBBQ -- Thanks, that's reassuring!
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