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Reply to "Poke test / what to do when brisket is done REALLY early"

Personal preference for me is to make sure both point and flat probe like butter, no matter what the temp is. (Probing trumps desired temp) Depending on the temp I am smoking at determines what IT I begin probing. As far as holding goes I use a Cambro and or a Cambro gobox top loader, which will hold two briskets or 2.5 full size pans. 7 hours is the longest I have held but as in your case you could always put back in your smoker during the latter hours at 140 and keep it warm until serving time.  Just my 2 cents and how I would do it. 

If your just using  foil, towel and a cooler,  check it after 4 hours for temp and then use your SM020, it will work great as a holding oven just as it is great as a smoker.

 

Last edited by de
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