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In Reply to: Cambro use posted by New2Q on June 18, 2014 at 06:23:19:
Thing is Cambro holding is so good the meat will continue to cook making it into mush. When it hits the right temperature (196 for me) open up the foil and let it cool down to at least 190 then go ahead and cover it and Cambo it. You might want to leave the door open a crack at first to let out moisture so it's not in a steam closet.
In two hours you will only be down about 10 degrees, well above the magic 140 mark.
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