Keep Warm

[dblcrona]

I have been so pleased with how everything I make on the Traeger comes off tender and juicy. The difficulty is trying to time the completion with whatever my wife is making in the kitchen to go with the meat. I have not used the Keep Warm function of the Traeger much and was wondering if anyone uses this as a way to start cooking early so your meat is done to temp before veggies or whatever else is done and just hold the meat at 165? How long can you hold it before it gets overdone or dried out. I’m betting it can hold for longer than I would need to but just want to hear others experience. I’m sure it is also based on what type of meat. Thanks for your input everyone.

 

[Slimpicker]

I’m sure it is also based on what type of meat.

Yes, but you can always wrap to trap moisture while waiting... sometimes i wrap in foil, then do a 'shutdown' leaving it in there and that can buy you 30+ minutes of 'warm' right there...

 

[dblcrona]

Yes, but you can always wrap to trap moisture while waiting... sometimes i wrap in foil, then do a 'shutdown' leaving it in there and that can buy you 30+ minutes of 'warm' right there...

Great advice. I’m doing pork loin for friends tonight and I will use your tip if needed. Thanks a lot.

 

[midwest]

Depending on what meat I am doing..... If I am doing a brisket I don't mind letting it rest up 4 hours or more so I start it early and then once everything else is ready we slice it. Some cuts of pork I find don't stay moist quite as well as beef does. In those situations it's easier for me to get the sides done early and keep them warm while waiting on the meat. For me ( your mileage may vary) I once I get a pork loin where I want it, I want to get to eating it pretty quick. I have trouble with them drying out quicker....

 

[dblcrona]

Depending on what meat I am doing..... If I am doing a brisket I don't mind letting it rest up 4 hours or more so I start it early and then once everything else is ready we slice it. Some cuts of pork I find don't stay moist quite as well as beef does. In those situations it's easier for me to get the sides done early and keep them warm while waiting on the meat. For me ( your mileage may vary) I once I get a pork loin where I want it, I want to get to eating it pretty quick. I have trouble with them drying out quicker....

For the four pork loins I smoked last weekend I wrapped them in foil and left them on the keep warm setting for almost a half hour until the potatoes were ready. The pork was tender and juicy and everyone raved about it. Even the leftovers that we microwaved last night were so juicy. I’m really pleased.