Cooked 4 briskets, 2 pork butts, 10 lbs (two 5 pounders) of turkey breasts, and 6 racks of ribs for about 50 folks. All of my briskets were about the same weight, around 10 lbs after aggressive "Franklin trim". My fastest brisket was done after 9 hours and 42 minutes. My last brisket came off at 14 hours. Both were at 201°. Cooled them to 170°, then placed them into electric Cambro. The first was in the Cambro, held at 147°, for 9 hours and the last was held for 5 hours. Cut them and tasted those two side by side. Indistinguishable between the two for cut, taste, texture, and chew. Pork butts held for 7 hours. Ribs held for 6 hours. Turkey for 3 hours. All came out very good. The electric Cambro was a great investment. Totally changes the way I look at the timing on my cooks.
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What electric Cambro??
If it has to be operated with surgical Precision I'm afraid I'm out. Also another way of saying I probably can't afford it.
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RonB yeah I had already looked it up and cried to the wife instead.
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Man that is some cookin'!Comment
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Great job! Who says you can't hold over 4 hours???Comment
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Great cook! That's a ton of meat to manage. Very nicely done! Kudos to you. I like that idea of the electric cambro. I just may have to find one for the back patio!Comment
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What am I going to do with the variously sized Igloo coolers?
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