Is Faux Cambro Time Worth It?

[Willy]

I've got a brisket that'll be done in an hour or so. Is it worth the time to wrap it and put in a faux Cambro? Does it soften the bark much? Is Al foil a good wrap (it better be, it's all I have now--LOL)?

[bbqoaf]

I find that it is definitely worth it. I have used regular and heavy foil and both produced delicious Q. The bark has never been too mushy for me.

[Willy]

Thanks! That does making the timing for dinner easier as the brisket will come off about an hour and a half before we really want to eat.

[Jerod Broussard]

I NEVER serve brisket without a good rest/hold wrapped in foil in a WARM environment. By WARM I am referring to a well insulated container or a 170 degree oven.

Even if I finish the cook in butcher paper I transfer to foil for the rest/hold.

[JCBBQ]

Jerod, what's your optimal faux cambro time for brisket?

[Jerod Broussard]

JCBBQ on poor crappy Selects they could probably be good for 5 years but I try to hold for 3-4, good Choice at least 2. Place in Texas cooks them to 185-ish, wrap in butcher paper then pack TIGHT into an ice chest (aka faux cambro maximus) for next day's brisket.

[JCBBQ]

Thanks.

[lschweig]

The difference between holding it and not holding it is like night and day. Those connective tissues soften up remarkably and the liquid reabsorbs.

The hold time is an absolute for me.

[Jerod Broussard]

Amen! My whole brisket cook is planned around THE HOLD!

[ecowper]

I personally like a minimum of 1 hour for brisket in a faux cambro. I also like to slice at about 145 internal temp. So, I let it rest on a cutting board AFTER I pull from the cambro, checking the meat a couple times for internal temp.

[HawkerXP]

I must try that next time. Thanks.

[tbob4]

Have you tried leaving the Fireboard thermo in for the rest period?

[ecowper]

tbob4 very next brisket cook, I'm going to. HawkerXP to me that is when the meat cuts best

[Spinaker]

I won't serve it unless its had a two hour rest. Regardless of any other circumstances. My brisket always rest. Its one of my rules. I consider it to be an extension of the cooking process.

[LA Pork Butt]

It looks like the faux cambro is the prevailing opinion. I haven't done that many briskets, but the few Boston Butts Imdidn't put in the faux cambro didn't measure up,to the ones I did. I don't believe I have ever not put a brisket in the faux cambro. Other than the opinions here the only way you can know is to cook two briskets putting one in the cambro and leaving the other out.

[DrCJ]

One thing I find that helps me is that when i pull it from the pit, i let it sit on the counter for 5-10 minutes. I've wrapped in foil and held it before immediately after taking off the pit and it makes my brisket a little 'mushy'. Guess its carryover cooking.

[Willy]

Well, I gave it about 1.5 hours wrapped in foil and a heavy towel, then stuffed into a cooler. The bark was still very crusty and meat was juicy--I'm very happy with it. I'm not very experienced with brisket, but this was the best one I've made so far, whatever the reason. Thanks to you all for your comments. I will continue to Cambro my briskets.

[JPGators17]

Great question, I was wondering the same for my superbowl brisket. Anyone know how long it would take for the internal temp to drop to 145 in the cambro? Would leaving it in there until it drops to 145Ish be too long?

[CandySueQ]

Yes, it's worth it. However, I have experienced brisket "seize" during hold with waygu briskets. Doesn't happen all the time, but it sure is worrisome when it does.

[tbob4]

Explain the seize, please. Had to say please because it made such a good rhyme. Does the seize go away with time? Is it only with waygu?

[SlushDeezey]

I do not like the meat to seize
I do not like the taste of old cheese
I will rest it in a faux
I will rest it fo sho
I will smoke it in an egg
I will smoke a big lamb leg
I do so love the smoked meat
Tell me tell me when do we eat?!

[frijolefrito]

Everyone's said this but resting time is very important.

[Senator Pig]

I've never heard the term "seize" as it relates to holding meat? What does it mean when the meat seizes while resting?

[Willy]

I hadn't heard of seizing either, but apparently brisket can sometimes get tough after or during cooking.

[Sierraslick]

If resting in a cambro for two hours as several folks have suggested, at what internal temperature do you pull it? I've only done a half a dozen packer briskets that I timed carefully enough to rest, cut and serve so I've never used a cambro and I've been pretty happy with the results when pulling them at 203ish, internal. Should I pull them off the rgg at a lower temp and put in the cambro? Thanks

[Willy]

I think you still want 203-ish, then a couple hours wrapped, insulated, and in the faux cambro. Temp should still easily be above 140°F. Hopefully, some seasoned pros will weigh in.

[Senator Pig]

I'm not a seasoned pro but I agree with Willy, you still want to hit 200+ at the thickest part of the brisket (or at the very least, make sure it's probe tender) before pulling it off the heat.