AmazingRibs.com
A Faux Cambro Can Save Your Butt, Turkey, And Save Face
What this source is
- Authority
- Specialist publication
- Territories
- US
- Primacy
- secondary
- Commercial interest
- advertising funded
- Retrieved
- 2026-08-14
- State
- Read and citable
The holding TECHNIQUE source the brisket gap asked for, and it is deliberately not a hold instrument. Meathead describes preheating a beer cooler with three gallons of hot tap water for thirty minutes, dumping it, towel, foil-wrapped meat in a disposable pan, second towel on top — and reports measuring meats 'well above 150°F' after three hours. Named for brisket, pork butt, turkey, ribs, roasts, shoulder clods and hams. What it supplies is a documented method and a measured duration; what it may not supply is the temperature floor, which is why this is a source observation cited by the brisket profile rather than a holding record in its own right.
What it may be cited for
Technical, Culinary practice
- Explicitly not safety: The article states a 140 °F floor and it may not carry one. A specialist publication does not clear the safety floor however sound its method, and BBQHQ's own checks refuses to let a hold TEMPERATURE rest on it — the floor continues to come from the reader's own jurisdiction.
- Explicitly not commercial: Advertising and affiliate funded.
What we recorded from it
“I have kept meats in a faux Cambro for three hours and they were well above 150°F.”
AmazingRibs documents a home holding method for barbecue: preheat an insulated cooler with about three gallons of hot tap water for thirty minutes, dump the water, line it with a towel, set a disposable pan on the towel, put the foil-wrapped meat in and lay a second towel on top. Meathead reports measuring meats still well above 150 °F after three hours in one, and names brisket, pork butt, turkey, ribs, roasts, shoulder clods and hams as candidates.
- A technique and a measured duration, not a safety floor. The article names 140 °F as the food-safety zone, and this publisher is restricted from the safety domain, so BBQHQ takes the method and takes its floor from the reader's own jurisdiction.
- The meat is foil-wrapped before it goes in, which matters: the brisket profile's hold note assumes wrapping and had no source for it until now.
- What it covers:
- One practitioner's measurement rather than a controlled experiment. It is weaker than this publisher's stall and resting work, and is recorded as a documented practice rather than as a finding.