Hi guys.
So yesterday I cooked up a brisket which turned out great with 'Bovine Bold' rub. Trouble is I cooked it up for 1800 and it was ready for 1400 I've had them go both ways but yesterday that cow just got to temperature (and then some)
I'm currently looking for a pit controller and there's a feature that might be of use to me but I'm not sure if it's worth paying for (and potentially customs as it goes over the threshold)
The IQ120 has an option for when the meat gets to temperature to change the pit set point. So for the brisket, as the meat got to temperature (203F) it could change the pit temp from 250f to 165F to hold the meat and not overcook it.
Now I know that some it could potentially dry the meat out but I would only want that hopefully for an hour max. It's just I will be renovating a house and using the BBQ as part of my cooking without a kitchen arsenal. I don't want to be halfway through a job and worry about the maverick beeping early.
Does that sound reasonable? Would it work safely? What holding temp would people use? Is it worth getting the IQ120 over the IQ110?