I think the key to holding for a long time is letting the meat come down in temp before you put into the oven. It should avoid over cooking even though youre putting jnto an oven at 150 it will continue to cook a little bit. So bring meat down to an internal of maybe 180 before putting into a 150 oven.
Fellow Bay Area BBQer here. Just found your channel. I too am starting to experiment with longer oven holds. My process has been to smoke to 170-180, then butcher paper wrap and into the oven at 225 until done, then lower oven to 160 for 10-12 hours. Thanks for sharing your experience! New subscriber... keep it coming!
Hey Mark! Always great connecting with locals. Have you checked the temperature in your oven at the 160 setting? Curious if you get similar fluctuations as me.
Peppering first before salt and letting the pepper adhere to the meat for a few minutes will help more of the pepper hang onto the beef. I can taste mustard as a binder, so I don't use it. There are a lot of other good tips on here about holding. Let the meat come down to the holding temp before putting it in. If you don't, you'll raise the holding cabinet ambient temperature for all the meat in the cabinet. Most of the folks I've talked to at top TX bbq restaurants hold at 140 or 145. Another good tip already on here is that you don't have to get to as high an internal temp if you're holding for a long time. For example, I'll take a brisket up to 210 if I have to serve it within a couple of hours after pulling it off. If I'm holding the brisket for several hours or overnight, maybe I'll pull it off at 201 or so.
that is probably the most beautifully shaped brisket i have ever seen omg !!! you also trimmed it very well, but it was already looking nice out the package :-)
I did forget to mention the other day that it doesn’t have to be cooked quite as high since it continues to tenderize in the oven. My bad… overall looks great though! I actually do 3:1 quote often because some of my family are low sodium and even that is dang good. 2:1 is amazing though! That is awesome to know the oven can be calibrated. I had no idea!
Great video Kevin! Awesome cook there on the ribs & brisket. I also used to do 50-50 before switching to 2-to-1 ratio. I believe Franklin was the one who used 50-50 on his videos. The way I rest briskets is leave at room temp for 3-4 hours after pulling then I hold in oven at 170 for at least 4 hours.
It must’ve been a Franklin video I watched some time ago then! Have you rested a brisket beyond 6 hours or so? Did you find that longer holding times required you to adjust when you pulled it off the cooker? Thanks for the tip!
@@HuSmokin For the past year or so, I've been resting my briskets for at least 10 hours. I always cook them the day before I wanna serve them. Normally finishes around midnight then depending on when I wanna slice I'll adjust between the room temp rest and the 170F oven hold. But I always pull when I know they're really done. I've never tried pulling earlier and let carryover elsewhere.
Oh that’s interesting then. That kind of messes with my theory but it makes sense. Feel like I’ll need to make 2 or more briskets to get this dialed in. Thank you for sharing!
👍 the hold is tough with a cooler or oven. I also used a oven on 12 hour hold and it came out pot roast. I pull the brisket at 190s and use a cooler hold to care over came out much better. But not they way I could if I held longer so I investing in some type or cambro.
I did a sous vide hold at 150 for 16 hours. It was the juiciest brisket ive ever made! I will mention that I pulled the brisket at 190 in the flat, let the brisket cool down for 30 mins then vacuum sealed it and threw it in the water bath. Perhaps pulling your brisket sooner for those long holds may give you better results.
You can add a small pan with some water in your oven to create moisture that way your brisket does not dry out. Love the video man definitely going to give it a try. I put mine in a cooler wrapped in butcher paper an towels. For 6-8 hes
You know I haven't tried adding a water pan during the hold. Might do that in my next cook. I have since tried basting the top of the brisket with more of the collected tallow in the boat and it's been spot on for the 6-8 hour holds.
Hi. I just found your channel. Good information. I have been using a cooler (faux cambro) to hold my briskets and it works well…surprisingly even for a 10 hour hold. The only times it didn’t work were instances where I didn’t let the brisket cool down some before putting it in. It really keeps cooking if you don’t cool it down before putting it in there. I’m planning to try using the oven soon to hold brisket and your info will be helpful. Keep up the good work.
Great content. Been playing with various rest methodologies as well. If you are familiar with Chudd’s, he pulls at 190F then wraps in pink paper and leaves in the oven at 170F for about 10 hours. Seems to come out well. He also wraps with tallow.
I didn't know! Actually the last video I saw of Chudd's he seemed to just put it straight into the oven but I must've missed something. Pulling it sooner and wrapping it in butcher paper makes total sense. And while I've been getting off the added tallow train, I think for long rests like these, especially when cooked open like the foil boat... it all seems like a pretty solid approach. Will definitely give that a try next thanks!
@@HuSmokin check out this one where he does a direct heat brisket. Start it when he pulls it off to wrap…I think a little after the 7:30min mark. He then wraps in tallowed butcher paper and into the oven. ua-cam.com/video/HX-bKjO9vhE/v-deo.html
I bought the pink paper to wrap briskets, and it just dried em out, so I went back to foil. I notice all the rendered fat from inside the meat just seeps out and into the paper. Last brisket I did in pink paper came out dry af and I was pretty upset. That said, best brisket I ever did was a fat side up in the PBC, then foil wrap with a little Sweet Baby Rays. Amazing stuff. Oh and thanks for the great vid on holding. Gonna have to try this.
@@mikejonce1 I’m definitely a foil boat convert as well. Letting all that rendered fat confit the meat as it cooks and then continues firing the heated rest is just stellar.
@@jimwalsh77 I do foil complete wrap not a boat. Gonna have to try. And to correct my earlier comment…I think pink paper probably works better if you only use it for the “rest”. I pulled my brisket at 170, wrapped it in pink and finished the cook with it wrapped in pink. That’s why I think I lost all the juice.
I have a very old electric oven so I can not do any adjustments and my swings are like yours. The lightbulb went off and I though dang I have an electric box smoker so I plugged it up and tested it and I can keep it between 150-160. This is what I am going to use tomorrow night to hold for lunch the next day. thanks for the video.
Very interesting video. Thanks for making it. I think some of the famous BBQ restaurants like Franklin's cook their briskets and then hold them overnight so they can serve them the next day. But I think they use warmers that do not have temps swings as wild as a household oven does.
That’s my suspicion as well. I mean I’m aware of the holding ovens, but I don’t have any experience with them but I imagine for the costs, they must be more consistent in their temperature holds! Thanks for the support too.
great video. Thanks for sharing. I think using the oven as a proofing oven the temp should be between 75 and 115 degrees....I think.....But still great video.
Just so you everyone knows not all coolers are created equally. I have seen a yeti cooler keep a brisket 160 for 11hrs no water on towel or anything. I think he did slowly fill it out with steaming hot water to warm up the cooler. Then dumped it out wiped it up insert meat and that sucker held temp. They're expensive but that showed me they work. Guess it would be perfect if you were planning on taking it somewhere.
Smoke trails BBQ has done this method many times and is very clear on pulling brisket at 190F for a 10-16hr rest at 150F. I did one as he says, 190F then 16hrs @ 150F and it was great, a tad over cooked. I did one at til 160F then 16hr rest and it wasn’t right (I was rushed!). It was okay, great on bend test but not on pull test I think pulling the brisket at 200F might be still too far cooked
Cook Brisket to 190 ° . Pull , cover in Ghee and wrap in paper . Here's the secret. Place it in a 140 ° Turkey roaster. Add half a cup of water . The roaster doesn't swing in temperature. Hold 10 to 16 hours. Perfection.
Thanks for sharing this video! I’ve been wanting to do a long rest on my brisket. My camp chef pellet grill actually goes to 160 as the lowest temp and was thinking about holding it in there. Temperature swings aren’t that bad as well. Have you done another long rest test? Seems many in your comment section mentions getting the meat temp down before long resting the brisket. Also, I agree 2 to 1 is much better to get that dark bark due to the black pepper. Also, when I used to do 1 to 1 the salt seemed to over season my cook.
Hey David I'm right there with you on the seasoning. My go-to has been 2 parts pepper, 1 part salt, and now I'm adding a little Lawry's seasoning salt like all the other cool kids. Since the making of this video I've been exclusively doing the foil boat method and holding the briskets in my oven for 12+ hours. I try to let the temp drop to ~165 internal before I put it into the oven, but usually its closer to 170 depending on timing. I try to finish the actual cook before midnight so I can hold it overnight. I think I tried using my old Woodwind to warm but it chewed through pellets and I was worried that the overnight roaring was going to upset my neighbors. I had the 36 model. The temps on mine also swung like crazy. Glad you're not having that same problem.
@@HuSmokin thanks for the reply! I opted for the oven long rest method. I have a dehydrate feature on my oven which allows me to set the temps much lower and not crazy temp swings. I only did 6hr rest last time, will try longer on my next brisket cook.
Yeah my electric oven also bottomed out at 170 until a couple years ago. Now for some reason it now bottoms out at a temp setting of 120 which I don't understand. It changed. Maybe because it has a 30th birthday coming up? And yes, the temps swing. On mine it swings about 45 degrees total. A smoker does the same thing, right? The temp swings. So it should be fine. If I hold at 145 in an electric oven, it'll swing between 120 and 165. But while it's at 165, I don't think it has a chance to cook because it's coming up from 120, you know? The avg temp is about 145.
Haha 30th birthday is a big deal. But yes I'm with you on the temp averaging. Interesting enough, my oven swings at different rates depending on temp. So 170 is now 30-40 degree swings, whereas 225 sees 50+ degrees of variability. I try to keep my smoker within 15-20 degrees, and I think that's easier on the larger and thicker steel ones. My electric and pellet smokers also swung quite a bit.
@@HuSmokin I'm sure by now you've seen Smoke Trails BBQ's 10-16 hour hold method. Very similar to yours but the trick seems to be NOT to cook it to probe tender! Of course! And it makes perfect sense. Pull at 190, then hold! Thanks again :-D
Next time, try resting the brisket on the table for a few hours until it gets down to 160 or so and then putting it in the oven. It also might help to wrap it completely like you did the ribs when it was in the oven staying warm
Awesome Job & Perfect Timing!! Maybe pull brisket at stall (160-165) ? I started the oven hack after seeing it done few weeks ago, but cut it short after seeing my oven doing the temp swing thing. I had already rested the brisket for 2 hrs then put in oven. Came out a little dry - could have been the cow though. Looking Very forward to your further experiments- nobody I have seen on tube has done a series of experiments on resting Brisket. Thanks again 😊👍👍
Pick up a electric master built on market place for under 100$. The temperature range is 100 to 275. Use that to hold it. I also use it to dry splits that are a little too green to get them around 15 to 20 percent moisture content.
@@ronbarfield5615 I picked up a Mater built for holding also, but found that it fluctuates quite a bit too. Does yours? If I set it at 150, it swings as high as 190/195.....
Hey Matt sorry for the late response. I can't cite a specific source at this point because of all the videos and forums I've looked at... but my approach is to let the brisket temp gradually drop to 160 at room temp. So if I'm resting it outside and it's colder that day, I'll cover the meat with foil and a towel. Then once it hits that point I'll place it into the oven to maintain that internal temp above 145. But if I'm traveling somewhere and I'm using a cooler that's a different story. I usually want the brisket to start coming down in temp before I place it into a cooler with warm towels. I try to avoid doing this right away otherwise the brisket temp could go up a degree or two. Hope that helps.
It was great freshly cut but dried out pretty quickly. I guess what I meant by failing the bend is that it flopped over and immediately broke apart. So I see that as a fail.
@@HuSmokin We're always our BBQ's worst critics aren't we? 99% of the people who eat it love it! I'm only happy when I crush a cook. Anything less is unsatisfactory. 😆
@erichoffman5571 Hey Eric. I currently prefer to bring them down to 175-180 in room temperature before placing them in a warmer. Our oven can hold at 150 so that’s where I have it.
JACK POT😔😔.......at 10:38 you stated that it tasted pot roasty, now that's what I'm trying to avoid, I despise that taste when the brisket cook started out well and going into the late hours just to be saddened by the fact that you had to put it in the oven and now it's pretty much has become a ROAST🤦♂️😔😔😔so all and all I think it's best to start a brisket early in the morning trying your best to keep constant temperatures and when done just let it rest as long as you can before serving. 👍👍👍💯let me know your opinion on this matter. 👍
Hey hey. Totally agree with you on the pot roasty texture and flavor. However I've since made EVERY one of my briskets with the foil boat and holding it in the same oven afterward for 10-14 hours. I think the crucial steps are making sure the brisket is smoked just right (obvious I know), allowing it to naturally cool down to ~170 or so, then placing it as is with the foil boat into the oven to hold overnight (I sometime spritz it with a little bit of water depending on how the bark looks). The briskets have been AMAZING as of late. Hoping to put together a video of this soon!
I just finished a brisket tonight 11pm Tuesday and don’t know how I should rest it overnight. It’s currently wrapped in foil in 170 degree oven. Will serve for lunch tomorrow. Should I refrigerate them warm up tomorrow? Cooler? Thanks for your help
Hey how did it work out? I always aim to finish my briskets around 10-11pm so I can hold them overnight. If your oven's "actual" holding temp is 170 or lower, then I would just let the brisket naturally cool to at least 175 and then place it in the oven. I've held briskets consistently over 12+ hours now and they've been amazing. Only thing to consider however is that I use the foil boat method and I leave it like that overnight. Wrapping it up in butcher paper or foil will yield at softer or even soggier bark. I'll use the igloo/cooler method too when traveling, but again doing so will trap all that moisture onto the meat surface and will yield a tasty but soggier bark. I'm team crunchy bark, so the oven hold with the foil boat does the job every time. Does that help?
![АЛАУДИНОВ у Скабеевой: эти их ВСУ нас НЕ ДОГОНЯТ 😁 [Пародия]](http://i.ytimg.com/vi/an0anqU4WGQ/mqdefault.jpg)
I think the key to holding for a long time is letting the meat come down in temp before you put into the oven. It should avoid over cooking even though youre putting jnto an oven at 150 it will continue to cook a little bit. So bring meat down to an internal of maybe 180 before putting into a 150 oven.
Truth
Exactly
I heard from others (untested by myself) even closer to 160 is better. Dunno thoughts on that.
Oh wow, this was so informative. I’m about to make a church brisket for tomorrow, so your pointers are invaluable! Thanks for sharing!!
Tallow when you wrap. Also using Turkey roasters to hold at 140-150* is a game changer.
Fellow Bay Area BBQer here. Just found your channel. I too am starting to experiment with longer oven holds. My process has been to smoke to 170-180, then butcher paper wrap and into the oven at 225 until done, then lower oven to 160 for 10-12 hours.
Thanks for sharing your experience! New subscriber... keep it coming!
Hey Mark! Always great connecting with locals. Have you checked the temperature in your oven at the 160 setting? Curious if you get similar fluctuations as me.
videos getting better and better...congrats brother
Peppering first before salt and letting the pepper adhere to the meat for a few minutes will help more of the pepper hang onto the beef. I can taste mustard as a binder, so I don't use it. There are a lot of other good tips on here about holding. Let the meat come down to the holding temp before putting it in. If you don't, you'll raise the holding cabinet ambient temperature for all the meat in the cabinet. Most of the folks I've talked to at top TX bbq restaurants hold at 140 or 145. Another good tip already on here is that you don't have to get to as high an internal temp if you're holding for a long time. For example, I'll take a brisket up to 210 if I have to serve it within a couple of hours after pulling it off. If I'm holding the brisket for several hours or overnight, maybe I'll pull it off at 201 or so.
that is probably the most beautifully shaped brisket i have ever seen omg !!! you also trimmed it very well, but it was already looking nice out the package :-)
Thank you!
I did forget to mention the other day that it doesn’t have to be cooked quite as high since it continues to tenderize in the oven. My bad… overall looks great though! I actually do 3:1 quote often because some of my family are low sodium and even that is dang good. 2:1 is amazing though!
That is awesome to know the oven can be calibrated. I had no idea!
Great video Kevin! Awesome cook there on the ribs & brisket. I also used to do 50-50 before switching to 2-to-1 ratio. I believe Franklin was the one who used 50-50 on his videos. The way I rest briskets is leave at room temp for 3-4 hours after pulling then I hold in oven at 170 for at least 4 hours.
It must’ve been a Franklin video I watched some time ago then! Have you rested a brisket beyond 6 hours or so? Did you find that longer holding times required you to adjust when you pulled it off the cooker?
Thanks for the tip!
@@HuSmokin For the past year or so, I've been resting my briskets for at least 10 hours. I always cook them the day before I wanna serve them. Normally finishes around midnight then depending on when I wanna slice I'll adjust between the room temp rest and the 170F oven hold. But I always pull when I know they're really done. I've never tried pulling earlier and let carryover elsewhere.
Oh that’s interesting then. That kind of messes with my theory but it makes sense. Feel like I’ll need to make 2 or more briskets to get this dialed in. Thank you for sharing!
👍 the hold is tough with a cooler or oven. I also used a oven on 12 hour hold and it came out pot roast. I pull the brisket at 190s and use a cooler hold to care over came out much better. But not they way I could if I held longer so I investing in some type or cambro.
I did a sous vide hold at 150 for 16 hours. It was the juiciest brisket ive ever made! I will mention that I pulled the brisket at 190 in the flat, let the brisket cool down for 30 mins then vacuum sealed it and threw it in the water bath. Perhaps pulling your brisket sooner for those long holds may give you better results.
Great vid bud.
Thank you!
You can add a small pan with some water in your oven to create moisture that way your brisket does not dry out. Love the video man definitely going to give it a try. I put mine in a cooler wrapped in butcher paper an towels. For 6-8 hes
You know I haven't tried adding a water pan during the hold. Might do that in my next cook. I have since tried basting the top of the brisket with more of the collected tallow in the boat and it's been spot on for the 6-8 hour holds.
I was just thinking about trying this
Hi. I just found your channel. Good information. I have been using a cooler (faux cambro) to hold my briskets and it works well…surprisingly even for a 10 hour hold. The only times it didn’t work were instances where I didn’t let the brisket cool down some before putting it in. It really keeps cooking if you don’t cool it down before putting it in there. I’m planning to try using the oven soon to hold brisket and your info will be helpful. Keep up the good work.
Video is soo good,omg mouth watering
Indeed it was!
Great content. Been playing with various rest methodologies as well. If you are familiar with Chudd’s, he pulls at 190F then wraps in pink paper and leaves in the oven at 170F for about 10 hours. Seems to come out well. He also wraps with tallow.
I didn't know! Actually the last video I saw of Chudd's he seemed to just put it straight into the oven but I must've missed something. Pulling it sooner and wrapping it in butcher paper makes total sense. And while I've been getting off the added tallow train, I think for long rests like these, especially when cooked open like the foil boat... it all seems like a pretty solid approach. Will definitely give that a try next thanks!
@@HuSmokin check out this one where he does a direct heat brisket. Start it when he pulls it off to wrap…I think a little after the 7:30min mark. He then wraps in tallowed butcher paper and into the oven. ua-cam.com/video/HX-bKjO9vhE/v-deo.html
I bought the pink paper to wrap briskets, and it just dried em out, so I went back to foil. I notice all the rendered fat from inside the meat just seeps out and into the paper. Last brisket I did in pink paper came out dry af and I was pretty upset. That said, best brisket I ever did was a fat side up in the PBC, then foil wrap with a little Sweet Baby Rays. Amazing stuff. Oh and thanks for the great vid on holding. Gonna have to try this.
@@mikejonce1 I’m definitely a foil boat convert as well. Letting all that rendered fat confit the meat as it cooks and then continues firing the heated rest is just stellar.
@@jimwalsh77 I do foil complete wrap not a boat. Gonna have to try. And to correct my earlier comment…I think pink paper probably works better if you only use it for the “rest”. I pulled my brisket at 170, wrapped it in pink and finished the cook with it wrapped in pink. That’s why I think I lost all the juice.
I have a very old electric oven so I can not do any adjustments and my swings are like yours. The lightbulb went off and I though dang I have an electric box smoker so I plugged it up and tested it and I can keep it between 150-160. This is what I am going to use tomorrow night to hold for lunch the next day. thanks for the video.
Love the content and the shirt.
Thank you for the love!
Very interesting video. Thanks for making it. I think some of the famous BBQ restaurants like Franklin's cook their briskets and then hold them overnight so they can serve them the next day. But I think they use warmers that do not have temps swings as wild as a household oven does.
That’s my suspicion as well. I mean I’m aware of the holding ovens, but I don’t have any experience with them but I imagine for the costs, they must be more consistent in their temperature holds! Thanks for the support too.
@@HuSmokin You're very welcome. :0)
👍🏼
I’ve been to Franklin’s personally and they put them in what’s called a humidity room and rest them
There's a lot to be said for a $4,000 Alto Sham.
great video. Thanks for sharing. I think using the oven as a proofing oven the temp should be between 75 and 115 degrees....I think.....But still great video.
I use a Bradley electric smoker with a PID electronics unit for heat control and it works great for a a holding oven.
Just so you everyone knows not all coolers are created equally. I have seen a yeti cooler keep a brisket 160 for 11hrs no water on towel or anything. I think he did slowly fill it out with steaming hot water to warm up the cooler. Then dumped it out wiped it up insert meat and that sucker held temp. They're expensive but that showed me they work. Guess it would be perfect if you were planning on taking it somewhere.
Smoke trails BBQ has done this method many times and is very clear on pulling brisket at 190F for a 10-16hr rest at 150F. I did one as he says, 190F then 16hrs @ 150F and it was great, a tad over cooked. I did one at til 160F then 16hr rest and it wasn’t right (I was rushed!). It was okay, great on bend test but not on pull test
I think pulling the brisket at 200F might be still too far cooked
Late response on my part but thank you for the response!
Great stuff
Thank you!
Cook Brisket to 190 ° . Pull , cover in Ghee and wrap in paper . Here's the secret. Place it in a 140 ° Turkey roaster. Add half a cup of water . The roaster doesn't swing in temperature. Hold 10 to 16 hours. Perfection.
Which electric Turkey roaster do you have? What are the internal dimensions of it?
Nice
Great info
Juicy , tender, and mouth watering, 😘 soooo satisfying
Want to try it once 😱😋😋👅
I hope you will too!
Thanks for sharing this video! I’ve been wanting to do a long rest on my brisket. My camp chef pellet grill actually goes to 160 as the lowest temp and was thinking about holding it in there. Temperature swings aren’t that bad as well. Have you done another long rest test? Seems many in your comment section mentions getting the meat temp down before long resting the brisket.
Also, I agree 2 to 1 is much better to get that dark bark due to the black pepper. Also, when I used to do 1 to 1 the salt seemed to over season my cook.
Hey David I'm right there with you on the seasoning. My go-to has been 2 parts pepper, 1 part salt, and now I'm adding a little Lawry's seasoning salt like all the other cool kids.
Since the making of this video I've been exclusively doing the foil boat method and holding the briskets in my oven for 12+ hours. I try to let the temp drop to ~165 internal before I put it into the oven, but usually its closer to 170 depending on timing. I try to finish the actual cook before midnight so I can hold it overnight.
I think I tried using my old Woodwind to warm but it chewed through pellets and I was worried that the overnight roaring was going to upset my neighbors. I had the 36 model. The temps on mine also swung like crazy. Glad you're not having that same problem.
@@HuSmokin thanks for the reply! I opted for the oven long rest method. I have a dehydrate feature on my oven which allows me to set the temps much lower and not crazy temp swings. I only did 6hr rest last time, will try longer on my next brisket cook.
Yeah my electric oven also bottomed out at 170 until a couple years ago. Now for some reason it now bottoms out at a temp setting of 120 which I don't understand. It changed. Maybe because it has a 30th birthday coming up? And yes, the temps swing. On mine it swings about 45 degrees total. A smoker does the same thing, right? The temp swings. So it should be fine. If I hold at 145 in an electric oven, it'll swing between 120 and 165. But while it's at 165, I don't think it has a chance to cook because it's coming up from 120, you know? The avg temp is about 145.
Haha 30th birthday is a big deal. But yes I'm with you on the temp averaging. Interesting enough, my oven swings at different rates depending on temp. So 170 is now 30-40 degree swings, whereas 225 sees 50+ degrees of variability. I try to keep my smoker within 15-20 degrees, and I think that's easier on the larger and thicker steel ones. My electric and pellet smokers also swung quite a bit.
@@HuSmokin I'm sure by now you've seen Smoke Trails BBQ's 10-16 hour hold method. Very similar to yours but the trick seems to be NOT to cook it to probe tender! Of course! And it makes perfect sense. Pull at 190, then hold! Thanks again :-D
I concur and also held for 12 hours at 150 and mine turned out over too.
was it gas or electric oven. Any thoughts out there on resting overnight (sleeping) with a gas oven on?
Next time, try resting the brisket on the table for a few hours until it gets down to 160 or so and then putting it in the oven. It also might help to wrap it completely like you did the ribs when it was in the oven staying warm
Better late than never, but thank you for the response. And yes I've since incorporated the practice of letting it rest down to that holding temp.
Hey man try using a turkey roaster. You set set the temp at 150 on those turkey roaster an they are not to expensive. Make a video about it bro.
What electric Turkey roaster do you have & what are the internal dimensions of it?
How long could hold porl ribs on the warmer and the temp on it
I don’t know what the pros do, but I rarely hold ribs over 2 hours. It would also depend whether or not they were sauced or not.
Awesome Job & Perfect Timing!! Maybe pull brisket at stall (160-165) ? I started the oven hack after seeing it done few weeks ago, but cut it short after seeing my oven doing the temp swing thing. I had already rested the brisket for 2 hrs then put in oven. Came out a little dry - could have been the cow though. Looking Very forward to your further experiments- nobody I have seen on tube has done a series of experiments on resting Brisket. Thanks again 😊👍👍
Pick up a electric master built on market place for under 100$. The temperature range is 100 to 275. Use that to hold it. I also use it to dry splits that are a little too green to get them around 15 to 20 percent moisture content.
@@ronbarfield5615 I picked up a Mater built for holding also, but found that it fluctuates quite a bit too. Does yours? If I set it at 150, it swings as high as 190/195.....
What temp do you want the meat at while it’s resting? What would be too hot? Too low? Thanks!
Hey Matt sorry for the late response. I can't cite a specific source at this point because of all the videos and forums I've looked at... but my approach is to let the brisket temp gradually drop to 160 at room temp. So if I'm resting it outside and it's colder that day, I'll cover the meat with foil and a towel. Then once it hits that point I'll place it into the oven to maintain that internal temp above 145.
But if I'm traveling somewhere and I'm using a cooler that's a different story. I usually want the brisket to start coming down in temp before I place it into a cooler with warm towels. I try to avoid doing this right away otherwise the brisket temp could go up a degree or two. Hope that helps.
It barely fails the bend maybe just a little hard to eat
It was great freshly cut but dried out pretty quickly. I guess what I meant by failing the bend is that it flopped over and immediately broke apart. So I see that as a fail.
@@HuSmokin We're always our BBQ's worst critics aren't we? 99% of the people who eat it love it! I'm only happy when I crush a cook. Anything less is unsatisfactory. 😆
I pull my briskets at approximately 190 degrees and hot hold them overnight in my commercial hot holding cabinet until lunchtime.
Hi, do you let your briskets rest down to a certain temp before putting in warmer ? How long and what temp in warmer ? Thank you, I am struggling ?
@erichoffman5571 Hey Eric. I currently prefer to bring them down to 175-180 in room temperature before placing them in a warmer. Our oven can hold at 150 so that’s where I have it.
@@HuSmokin Thank You !!
What sort of meat grinder do you use?
I have the 0.5hp Meat! Grinder.
JACK POT😔😔.......at 10:38 you stated that it tasted pot roasty, now that's what I'm trying to avoid, I despise that taste when the brisket cook started out well and going into the late hours just to be saddened by the fact that you had to put it in the oven and now it's pretty much has become a ROAST🤦♂️😔😔😔so all and all I think it's best to start a brisket early in the morning trying your best to keep constant temperatures and when done just let it rest as long as you can before serving. 👍👍👍💯let me know your opinion on this matter. 👍
Hey hey. Totally agree with you on the pot roasty texture and flavor. However I've since made EVERY one of my briskets with the foil boat and holding it in the same oven afterward for 10-14 hours.
I think the crucial steps are making sure the brisket is smoked just right (obvious I know), allowing it to naturally cool down to ~170 or so, then placing it as is with the foil boat into the oven to hold overnight (I sometime spritz it with a little bit of water depending on how the bark looks). The briskets have been AMAZING as of late. Hoping to put together a video of this soon!
Sounds like a good technique 👍🏽so when the brisket is done let it come down to 170 degrees and then place it in the oven?
Texan!
Yah buddy!
Let’s it cool down to 180 then put it in the oven
Thanks!
I just finished a brisket tonight 11pm Tuesday and don’t know how I should rest it overnight. It’s currently wrapped in foil in 170 degree oven. Will serve for lunch tomorrow. Should I refrigerate them warm up tomorrow? Cooler? Thanks for your help
Hey how did it work out?
I always aim to finish my briskets around 10-11pm so I can hold them overnight. If your oven's "actual" holding temp is 170 or lower, then I would just let the brisket naturally cool to at least 175 and then place it in the oven. I've held briskets consistently over 12+ hours now and they've been amazing. Only thing to consider however is that I use the foil boat method and I leave it like that overnight. Wrapping it up in butcher paper or foil will yield at softer or even soggier bark.
I'll use the igloo/cooler method too when traveling, but again doing so will trap all that moisture onto the meat surface and will yield a tasty but soggier bark. I'm team crunchy bark, so the oven hold with the foil boat does the job every time. Does that help?
A big part of the difference in the brisket, was that it wasn't wrapped.
Yes sir.
Tx BBQ brisket is very pepper heavy