Optimum holding temps and places

[deuc224]

Hey everyone, I'm sitting here still waiting for some info on my smoker to pop up and was thinking of holding temps.  What is the best temp to hold cuts of meats such as brisket, pork, baby backs, St louis, etx.. ?  Im planning on breaking in the new smoker with a family smokeout and need some advice on this.  Really appreciate it guys.

 

[crankybuzzard]

Holding the meats after they have been completely smoked/cooked?  Covered or wrapped at 150 works well most of the time.

If you're holding butts or briskets, you can wrap them in foil and then place them into a cooler that has towels or a blanket in it for insulation and they will maintain heat on their own for several hours.

 

[SmokinAl]

Our oven only goes down to 170 degrees, but I've held those kinds of meats wrapped in foil at 170 for several hours with good results.

Now if your talking about a prime rib roast that is done at 135, then that's a different story.

Al

 

[deuc224]

Wow thanks CB, yeah im talking about after cooking.  I also read that you dont slice or pull until its ready to be served.  Lots of info im taking in this week.

 

[crankybuzzard]

 
Wow thanks CB, yeah im talking about after cooking.  I also read that you dont slice or pull until its ready to be served.  Lots of info im taking in this week.

Well, I don't slice brisket until I'm ready to serve most of the time.  Butts, I like to pull/shred them while they are hot and then package up for reheating if required.  Holding at 150 will still be shreddable IMO.