Is there any difference in the final quality of a pork butt whether after reaching 203 you: faux cambro 1-3 hours Vs. wrapping and putting in kitchen oven at 170 degrees for the same length of time? Using no liquid in the wrap in either case. Thanks, Jim Burgin
Bout the same. For butts I like the oven because you're pulling it, so it is nice to have a pretty high internal temperature to do that. But I have held in cambros ​with no problems whatsoever.
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The biggest difference is that the Cambro temp will be very stable over several hours compared an oven ... in which temps can vary by as much as 30 deg. above and/or below the setpoint. Truthfully, I haven't used my faux cambro in a very long time ... except for storage of PBC accessories. The oven works just fine.
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