Benefits of faux cambro versus "holding meat at temp"
I'm cooking a chuck tomorrow, and I read on AR that once it reaches probe tenderness (let's say for this topic it's 205), then I should hold the chuck at 205 for an hour or two before putting it in faux cambro for another two hours. Would it be just as effective to keep the chuck at 205 for the whole four hours, and then just eat it?
Basically, I'm asking if there are different benefits of the two, so that doing both will make for the best BBQ.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
I think what was meant was either a low oven or a Faux Cambro. I prefer the Cambro as most ovens do not hold low temps very well. I think it's just better that way, as the meat comes down that's like a little spa teatment before the dance. IMHO
Last edited by HouseHomey; June 24, 2017, 03:00 PM.
Reason: SPELLING OF COURSE!
Assuming you got there "low & slow", once it's probe tender in the 205 ballpark, another couple hours in a faux cambro (or very low oven) will make it a little more "pullable". You could hold it as long as 4 hours but certainly don't need to. Enjoy!
Way I see it, same difference, if ya' will.
Keepin' th' food item at X°F temp, fer X amount of time,is th' goal.
Many ways to accomplish that, as previous stated...
Last edited by Mr. Bones; June 24, 2017, 06:21 PM.
If you are wrapping in both cases it probably makes little difference, but if you are holding temp unwrapped I think you run the risk of drying out your meat.
If you are wrapping in both cases it probably makes little difference, but if you are holding temp unwrapped I think you run the risk of drying out your meat.
LA Pork Butt Will definitely wrap the chuckie. I'm also cooking some short ribs for the first time. Should I wrap those once the bark has set? Thanks.
Smoking77 I have done short ribs a few time, but have never wrapped any kind of ribs. However, if you have to hold them before serving I think the same principle applies- unwrapped they will dry out. Of course, wrapping will soften the bark some, but I don't think that will hurt things. The few times I cooked short ribs I think the bark could have used a little softening. That's a great idea to try the next time I cook short ribs. Keep me posted.
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