Bad timing= cambro, smoker

[TheCountofQ]

What terrible timing. I knew it wasn't gonna be great going in. The issue...

4 chuckies (5 day brined). One came off 1.5 hours ago (double wrapped and cambro). another came off .5 hours ago (also double wrapped and cambro). The others are looking like they will be off in an hour or less. Lunch is in 6 hours.

What's my best option?? Attempt the looong cambro hold, trying to keep them above 140*. or lower the smoker temp after the last two come off, and throw them in there (foil wrapped) for a long while? Maybe with a sear??

I had planned on getting them done yesterday, then SV and re-sear today, but that didn't work out.

[RonB]

With that much meat, I think they will hold temps in your cambro until you are ready to serve. Just leave a probe in one of them to monitor temps. You might want to preheat the cambro. Leaving on the grill at a low temp would also work, or you could put them in the oven at minimum temp too.

[TheCountofQ]

Thanks. They just went a preheated cambro (HOT!!), wrapped in a hoodie and towels. I really wasn't sure what temp to set the smoker at, should I have went that way. A couple of these are beef porn, and I don't wanna mess those up. We will see about the others after a rest...

[RonB]

First - DON'T WASH THAT HOODIE! It will smell like heaven for a long time. As for temps to set your smoker/oven at , just as long as you keep it above 140* you should be safe. When I use the oven to cambro meat, I set it at the minimum of 170* and that works well.

[TheCountofQ]

Images of Sheldon Cooper, a Rottweiler, and a package of hot dogs come to mind.

[Mr. Bones]

Sitrep?
How'd it all come out?
I' m guessin' finer than frog's hair!
Reckon you'uns are busy masticatin', 'bout now, but hopin' fer some pics, later...

[TheCountofQ]

The roast turned out fine. I was happy with the results compared to previous attempts, but compared to food everyone else brought... they just didn't stand a chance. Mom's cumin beans and cilantro rice pretty much stole the show, but the quac and pico were excellent as well.

I'll get some pics my brother took of the meat in short order, and post them up. He is a much better photographer than I.

[TheCountofQ]

Here is one I took, while checking for bark during the stall (none to speak of). These ended up going unwrapped the whole way. 10.5 hrs, 11.5hrs, and 2 for 13 hrs. 225F mostly, with a few dips to 215, and raising her to 240 to get the last two done.