August 27th, 2016, 11:10 am
#1
* Wichita ** Wichita *
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  • Location: Wichita, KS

I have about 10 good brisket cooks under my belt now with 9 and 10 resting comfortably as I write this.

My first few I did the FTC thing which worked very well especially when I transported them. These last few cooks I have actually started my oven and turned to its lowest setting of 170*. I have pulled the brisket out and kept it wrapped (butcher paper) then set it on a cookie sheet with the side lips and rest in the over for 2-6 hours. About one hour before I slice I turn the oven off and let it all cool down to about 140* IT and then slice. Then the juices that gathered in the cookie sheet are ready also!

I have found this to be successful at resting my briskets...

Anyone have thoughts on this? Other suggestions? Think it's a good idea/bad idea? Just looking for advice...

Wichita, KS!
New to pellet grilling/smoking

YS-640 ON ORANGE COMP CART
August 27th, 2016, 1:05 pm
#2
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I use a cambro, and have never had an issue. I don't think that I have ever had a piece of meat come out of the cambro that wasn't still so hot that I need to wear gloves to handle and cut it. The cambro has pans, so anything that leaks stays in the pan.

I'm not sure I would do the oven thing, as it is actively applying heat to the meat, like restaurants do to hold meat over, but that is just my personal choice. If you are having great success, and are happy with the results, Yoder on.

Yoder_Herb
August 31st, 2016, 6:21 am
#3
* Cheyenne ** Cheyenne *
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I've been doing the oven thing myself after reading one of your earlier posts. i think its been working great. with excellent results. other than using the old cooler method, or a Cambro, whAT else is there?

YS640 Competition
Fort Lauderdale, FL

"Pissing off muslims one rack at a time"
October 15th, 2016, 10:47 am
#4
* Cheyenne ** Cheyenne *
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Yoder_Herb wrote:I use a cambro, and have never had an issue. I don't think that I have ever had a piece of meat come out of the cambro that wasn't still so hot that I need to wear gloves to handle and cut it. The cambro has pans, so anything that leaks stays in the pan.

I'm not sure I would do the oven thing, as it is actively applying heat to the meat, like restaurants do to hold meat over, but that is just my personal choice. If you are having great success, and are happy with the results, Yoder on.


I am gearing up for Thanksgiving again, Herb where can I get a Cambro? Do you know if they make one that is designed to work with the disposable aluminum chafing pans?

October 15th, 2016, 11:19 am
#5
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Any restaurant supply store should have them. If you get the shallow stainless or plastic pans for it, the aluminum disposable pans will fit in them and hold/support the weight. Google is your friend. The one that I have is a UPC400, but there are less expensive options.

Yoder_Herb

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