how long can I keep my butts, brisket, tri tip, rib roasts, chickens etc. on hold in my model 66?

Thank you
Original Post
Max,

Why 160?

Hold temp is lower than that.

Fatso, how long do you WANT to hold it? Quality will suffer the longer you hold it.
I had a boston butt on hold for 8 hours in my amerique before I could get to it. It was delicious. I noticed the local shops hold the brisket for hours before they get around to selling it.
The USDA states the food danger zone to be 40 - 140 so it looks like I misspoke. Still, I suppose it's better to err on the side of caution.
Like Trucky mentioned ,the feds have given a little more leeway to the 135*,but as Smokin' says"quality time is not always the same as safe time".

 

Tom, Completely agree with you. 

tom posted:
Like Trucky mentioned ,the feds have given a little more leeway to the 135*,but as Smokin' says"quality time is not always the same as safe time".

 

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