Has Anyone used WSM + BBQGURU as a resting box ?


 
Enrico Brandizzi

Enrico Brandizzi

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This happened last sunday cook, when my brisket was ready round 0800 am. Lunch ime was programmed round 0100 pm, so I had the necessity to rest my brisket for 5 hours.
After pulling it off the smoker and let it cool down a bit over the counter, I wrapped it in foil and double blanket and put it into my cambro.
Meanwhile, I decided to tey something extreme to rest my early brisket: stabilize my BBQGURU assisted WSM round 145-150F.
So I closed almost 90% of upper vent and waited 30-40 minutes.
At the end the WSM fallen down to 148F and remain steady to that T.
So I moved my brisket from the blankets to the WSM and forgot it, till lunch.
It worked perfectly and the brisket was slightly underdone, maybe 20-30 minutes less than my perfection.
In the end, the rest machine (WSM + BBQ GURU) worked perfectly.

Has anyone else have the same experience ????

Enrico
 
Enrico Brandizzi said:
This happened last sunday cook, when my brisket was ready round 0800 am. Lunch ime was programmed round 0100 pm, so I had the necessity to rest my brisket for 5 hours.
After pulling it off the smoker and let it cool down a bit over the counter, I wrapped it in foil and double blanket and put it into my cambro.
Meanwhile, I decided to tey something extreme to rest my early brisket: stabilize my BBQGURU assisted WSM round 145-150F.
So I closed almost 90% of upper vent and waited 30-40 minutes.
At the end the WSM fallen down to 148F and remain steady to that T.
So I moved my brisket from the blankets to the WSM and forgot it, till lunch.
It worked perfectly and the brisket was slightly underdone, maybe 20-30 minutes less than my perfection.
In the end, the rest machine (WSM + BBQ GURU) worked perfectly.

Has anyone else have the same experience ????

Enrico
Click to expand...

I haven't but I've heard of people doing it. That probably an ideal holding temp. I know Franklin Barbecue holds theirs for hours in a warming oven at 140 before serving. I'd love to have that option so I don't at have to worry about timing when serving guests. I just don't want to pay for a BBQGuru.
 
I've done this before in the OTG, I had done 5kg of pulled pork for a party and like your brisket Enrico, it was ready too early, I left it in the kettle put inside a steel roasting pan and heavily covered in aluminium foil, I only added a couple of lit briquettes every hour or so and it held the pp beautifully for a couple of hours, so yes it works even in a 22,5 kettle.

Jules
 
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