Help please !

[RickB]

To all you pros and semi pros or anyone else that can help……

Ok here is my dilemma. While I have used a homemade cambro many times, it is usually with high temp cooks like pork butts or ribs. With a finishing temp of 190-200 the problem of holding meat in the danger zone is zero. This weekend I have to cook a whole boneless rib roast for a party and will need to hold for maybe 2 hours in the same homemade cambro. You know cooler and towels. I plan on cooking at 225 and pulling at an it of 130. At 225 cooking temp a normal rest would not result in a huge push. Maybe 8-10 degrees max. But that is with a loose tent rest. I do not want the plate ready product above 140. So my questions are these.

1: If I wrap tightly straight off the Mak and cambro what kind of push should I expect.

2: If I tent loosely till the push is over and then wrap and cambro will I hold a safe temp for 2 hours.

3: Should I cook at a higher temp and pull at a lower it and use the bigger push with a tight wrap and cambro off the Mak.

4: Should I notify my friends to find another cook.


Any and all help is sorely needed. Thanks

Rick

 

[Big Poppa]

Rick I would just let it sit for about 10 minutes or so and them put it in your cambro and not worry too much about it....but thats me>..I have served prime rib that has rested a long time

 

[Meat Man]

I agree with BP. I wouldn't worry about it at all.

 

[TentHunter]

I agree; I wouldn't worry either.

We've held the beef just with a loose foil tent for a good 1 1/2 hours and it was still at a good serving temp, so in your faux Cambro (FTC) it should hold even longer with no problems.

Don't worry about safety. According to the FDA, cooked food should either be held at 140° or should come back down through the Danger Zone temps within 4 hours. That's way longer than you need.

 

[FLBentRider]

I concur as well.

I pull mine at ~118-120F and rest for up to 3 hours, then 8 minutes in a 500F oven to crisp the outside, usually results in a 125F IT on the cutting board.

 

[Tatonka3A2]

I concur as well.

I pull mine at ~118-120F and rest for up to 3 hours, then 8 minutes in a 500F oven to crisp the outside, usually results in a 125F IT on the cutting board.

I love the idea of the extra minutes at 500.... I am going to be using this tip for sure!

 

[FLBentRider]

I love the idea of the extra minutes at 500.... I am going to be using this tip for sure!

http://www.pelletsmoking.com/pelletsmoking-com-gallery-10/thanksgiving-rib-roast-5662/

 

[RickB]

Thanks guys! I was hopeing option 2 was the way to go. Yea I know my temps seem a little high but I am cooking for a older crowd and was asked to bring it more to the medium side. As someone else is paying what can you say. Thanks again for the tips.

Rick

 

[scooter]

Rick, if your older crowd wants it more to the medium side, you'll need a plate ready IT of above 140, IMO. I'd say more like 145-150 range.

 

[Hearthland Tech Support]

Do these tips and logic apply to turkey also? I have to cook and then tronsport a bird on thanksgiving and it will be in a cambro for about an hour. Should I pull it a little early, let's say an I T of 160 > Or just fininsh and let it rest to whatever temp it goes to?

Thanks in advance
HTS

 

[RickB]

Rick, if your older crowd wants it more to the medium side, you'll need a plate ready IT of above 140, IMO. I'd say more like 145-150 range.

I dont care if they have to wheel them in, I am not going to ruin a 17# rib roast ! A dip in some hot au jus will satisfy those that want them well done.

 

[RickB]

Started with a 17.5# boneless rib roast. Lost about 3.5# to trim. Here it is trimmed and tied ready for the fridge till tomorrow.

Will season tomorrow and let rest till sunday.

 

[scooter]

lol, OK, thought you said someone else was paying for it.

 

[TentHunter]

Do these tips and logic apply to turkey also? I have to cook and then [transport] a bird on thanksgiving and it will be in a cambro for about an hour. Should I pull it a little early, let's say an I T of 160 > Or just fininsh and let it rest to whatever temp it goes to?

Thanks in advance
HTS

We do that almost every year with our turkey. And not just the turkey, but practically the whole Thanksgiving meal. We line the bottom of the cooler with a large towel, and as the food gets done, we wrap it in i's own towel and load it into the cooler putting more towels in between to support things as needed.

By the time we get everything done and truck it over to my Mom's house, everything is still piping hot!


Also, I don't like pulling the turkey at 160°. Even though I'm going to FTC it, I prefer to pull it as soon as it reaches 165° in the breast. I think the dark meat is benefits from that little bit of extra cook time and the white meat is always still incredibly moist (and I do not brine). Hope this makes sense.

 

[RickB]

Onto the Mak probes reading 34 degrees. A BP Money and rosemary pepper rub from the night before.

Six hours at 225. Pulled at an IT of 128 on both probes. Sorry no more pictures but it was perfect