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After the Faux Cambro?

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    After the Faux Cambro?

    I'd be interested in what people do after the cambro.

    Do you put back in the smoker or on the grill to harden the crust or go straight to serving?
    Also when Texas crutching do people unwrap before before hitting target temp to harden the crust? Then would you wrap again if going to rest in cambro for something like brisket?

    #2
    Opening near the end is a good idea, I wrap mine and leave it in foil until i'm pulling. There is no way i'd be able to get it back onto the grill without it just falling all apart. That is for a pork butt, brisket stays together better, but I still don't put it back on.

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      #3
      For me the Cambro is to hold until it is ready to eat. I cook until I get the bark I want, then wrap. That way, when I take out the Cambro, within minutes the bark is back to where it was when I wrapped.

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