Auber Pre-programmed Recipes

[gregbooras]

So I noticed that the Pre-programmed recipe for brisket in the Auber smokes to 195 and then drops the temp to hold at 140 degrees for 4 hours.

When I was traveling in Texas a few months back one of the pitmasters discussed how he cooks his briskets the day before, wraps and then places in 160 degrees cabinet.

So my question is, why not set the temp to hold at 160 degrees?

Thanks in advance.

Greg

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[Grampy]

Greg, 140 is the minimum food safe temperature that will hold food at a safe temperature but not add any additional cooking. I am not sure about the 160 temp. I am sure someone with a lot more expertise than me will chime in on this.

[DivotMaker]

I'm with Jimmy!  140 is best because it's food-safe, and will not continue cooking.  160 will.  Those guys with the stick pits, in Texas, are used to doing everything at much higher temps than we do.  Much of that, of course, is one of the reasons they go through so much foil, mop and spritz!