Go to zbiotics.com/smoketrailsbbq and get 15% off your first order of ZBiotics Pre-Alcohol Probiotic by using my code SMOKETRAILSBBQ at checkout. Thanks to ZBiotics for sponsoring today’s video!
I got a Vollrath full pan warmer a while back for about $200 (and easily spent that much on some various steam pans to get maximum versatility out of it). It holds 150 pretty damned well, maybe a 5 degree variance. I've used it for a couple briskets so far plus just as a warmer for a bunch of other stuff and works great. I had already planned on doing the same next time I did beef ribs. Too bad they're running $50+ for a 4-bone rack here lately.
I've done brisket this way for the long Hold... The best brisket I've Smoke... I'm going to do the beef short ribs tomorrow the same way.... I also did put shoulder with the long hold fantastic.. Thank you for bring this out the secret
Here is the video where he first talks about the long hold technique: ua-cam.com/video/-6ocRbEU7io/v-deo.html The video will start where he talks about using a sous vide unit in a modified cooler then goes on to talk about his chest freezer. I also would like to see a video on his chest freezer setup. Great technique that has dramatically improved my briskets. I am looking forward to trying it on ribs.
@@jlyczak5238 Thanks for the link but I won't be watching it. While looking for that video I came across his black lives matter video. Turns out he supports them because he's suffering from his white guilt from being "privileged". That's fine as that's his right but I refuse to support this channel anymore.
Great vid. FYI that’s a chuck short rib aka a 4-bone. Plate short ribs are from the plate of the cow and have only 3 bones. 7 bones total of short rib on the animal per side, so 14 really…
On Easter (well day before) I offset smoked brisket, pulled pork, whole chicken and held them all overnight in my electric smoker at 150 and they were all perfectly cooked, juicy, and tender. I wonder if pork ribs would hold up? I was surprised chicken did. I waited until I was ready to serve before I pulled the pork, sliced the brisket, and shredded the chicken. We made a variety of tacos to make it easier than making a bunch of sides.
Just put a rack of ribs in the oven, pulled them of the smooker at 190. Oven is holding nicely at 150. Do i really need to wait 16 hours?? Is 6-7 enough ?
For holding on the oven, would you say doing the MEATER probe in the water pan is something I need to do every time? Or is it just a tool to find out what my oven ACTUALLY holds at, and once I’ve calibrated correctly, I don’t need to do it for ongoing cooks?
@@SmokeTrailsBBQ was wondering would this method work for Spare Ribs, to keeping them like they just came out of the smoker when selling them hours later, Thanks
@nikkotitocamacho7608 it will, yes. But in that case you may want to just cook them normally to tenderness so they are done, and then hold them at 140 until you sell them.
What's your thoughts on cooking till it reaches 190F, let it cool to 150F, put him in a sous vide circulator to hold it at 150F for 12 hours? Will it work as same as your method or is it better in the oven?
Great video again, I really appreciate. ❤ Is there anyways to apply this method to smoke the meat a few days before serving? I mean, smoke and cook a meat to internal 190F and wrap and keep it in a refrigerator ( but unfrozen ), then after a few days, put it in an oven to achieve internal 150F or so. This way I can plan a party much easier. Love to hear your advise. ❤
Great content in your video. You make it look to easy. I am new to the bbq scene, just want to know how much heat is retained for serving when rested for such a long period?
I'm curious as to how the "big boys" like Franklin's, and others, hold their briskets in warming ovens when they're serving over 100 briskets a day? Seems like they'd have to have a room full of ovens that's as big as a room full of smokers. Thank you for your video.
Franklin has a video that you can find, he leaves the fat cap on, such as many BBQ joints do, and he does not trim any fat that lies inside the rib. The problem with not trimming the fat cap, is that some sections might have leathery thick silver skin just under the fat cap that is not appetizing. In a home environment, we can invest the extra time to locate those areas and trim the fat and silver skin. In areas that there is not thick silver skin, l would leave a 1/4" fat cap on.
Is your "holding device" actually an unplugged chest freezer rigged up w a sous vide heater gizmo? Thanks in advance! I haven't bought a sous vide yet, but this looks like the final reason I should get one. Great video, makes a ton of sense. Why not go for the best method possible? Looks like this may be the ticket! Thx again.
@@SmokeTrailsBBQ Cool. Thanks! I thought so, obviously. Man, you must have a lot of stuff to hold at temp to be using it for that, yeah? I suppose I could get away with a smaller capacity if I can't get my oven calibration routine worked out and I decide to go this route. Excellent coverage on this topic - As someone still trying to produce a decent brisket on my offset smoker, I really appreciate it!
@@SmokeTrailsBBQ Cool. Thanks! I believe I'll make the cooler version of this. Can't wait to try your long sous vide holding method soon! Thanks again!
I'm sorry it I missed it but for the starting temp for the long hold rack is what exactly? I've done this method before because Pit Master X basically tried your method on Brisket but I didn't trimmed enough fat, not as tender and just really not good.
Great content, really appreciate the work that goes into it. Question, do you temp brisket or in this case ribs after a long hold? Just curious as to what those temps are.
Wonderful! I've been awaiting for this video. I will adopt this method for short ribs. Though you are contributing greatly to better ways to BBQ, I got more respect for you for your appreciation of Lagavulin. Cheers!,
Wait, is this guy saying he invented this method for beef ribs?? How so when others have been doing it for a while?!! Like myself. Been holding my beef short ribs with my brisket since Covid came along!
Sweet, looks absolutely delicious. Just picked up a few twin packs at Sam's, looking forward to trying these Plate ribs on my new Old Country BBQ gravity smoker, gonna use primarily mesquite with a mix of cherry that I have lying around! Layering hard wood charcoal and wood in the hopper and throwing some wood pieces in the ash area to start it off. Thanks for this awesome comparison. Definitely gonna long hold it!!!
I don’t have 15 hours to rest my ribs based on the timing of a planned event. . . So instead of 150 degrees x 15 hours, why not 170 degrees (in my oven) x 10 hours. Starting with a finishing cooked temp of 190-195 degrees cooled to 170 degrees and them double wrapped (paper then foil) as in your video??
Aren’t BBQ places just setting their holders air temp to 140-150F for long holds and not measuring a pan of water inside the holder to be 140-150? Wouldn’t their internal temp of meats be different than air temp?
Amazing videos as always ! I have a quick question , did you let the ribs temperature decrease below 190 before the long hold? I know that even though that you pull between 185-190 there is still going to be a carry over of 5-10 degrees
The label said plate ribs and they are quite large and long. They came packaged in 2 giant plates of 4 ribs. They don't look like chuck ribs to me but I could be wrong!
@@SmokeTrailsBBQ I'm not a butcher by any means. But have heard some of the other BBQ legends on UA-cam like MadScienceBBQ differentiate the 2 by the amount of bones.
My new range oven and amazingly for the UK (I think) three ovens go down to 60c/140f so cannot wait to cook my beef ribs like this at the weekend. One thing I love about this method is that, while you have got to start the cook earlier, you don't have to worry bout cooking them overnight to getting up t stupid o'clock to avoid the the whole "I hope they cook and rest in time".
I really like your videos!! I'm learning a lot! Thanks! Just wish you would outline the steps (more like a recipe) for those of who do better with step-by-step instructions.
So far, you are one of my favorite BBQ "specialists". I have noticed other UA-cam chefs following your cooks. I can't wait for warmer weather to try out your great BBQ ideas. Thanks
@@CoolJay77 Yep, I agree, but I'm into the ambiance of BBQ, as well. I like to lie in the hammock overlooking the smoker and drink beer....lots of beer! The cold detracts.
Do you recommend using the long hold method on 170F ? My electric stove's lowest temp is 170 and I'm wondering if maybe I can use that temp and maybe decreasing hold time to maybe 8-10hrs? Or do thinl it can dry and ruin the meat?
Lots of questions about Sous Vide hold chests. If you have an old electric smoker laying around, consider adding a PID to it. I shot this video 7 years ago. I still have this set up and it works great as a hot hold chest holding temp at an exact 150F or whatever I set it to. (I use the Camp Chef Woodwind Pro as my smoker nowadays). ua-cam.com/video/TRQDenvB4_g/v-deo.html
I have a Bison Brisket a family member wants me to smoke for them. I can’t decide if I want to cook to tenderness with a normal rest or use the 190 and hold technique. Any thoughts?
Bison is too lean. Most cuts of long smokes involve meats with high fat content. I was once sent a case of bison ribs by mistake, I smoked some when I was doing beef bbq, everyone prefered the beef. Perhaps consider braising in a red wine broth after smoking for few hours. Then again there are videos out there of people enjoying bison bbq, dry as can be.
Do we assume that the plate ribs are are cooking are prime grade, you did not mention ? IF my plate ribs a cheaper cut, do I cook ( like your Walmart brisket) to 160F and then hold ? Thanks in advance
You're always talking about this Sous Vide holding chest. Did you make one or purchase it? If it was purchased, could you give a link to the site? Thanks so much for the great videos, keep it up!
Great video once again 👍🏾. I go 187F, then wrap and stick in oven for 5 hours at 155F-160F. I’m lucky that my oven goes down to 145F and my toaster oven has a warm feature that goes down to 140F. Either way your ribs and brisket will kick a**!
Awesome idea, I appreciate the video. I tried a variation of this in my Weber Kettle smoking overnight and then doing the hold in the kettle the whole next day which ended up being 13 hours, served the ribs to a group and got comments about it being the best ribs they ever had even though I am not even very experienced with charcoal grilling yet.
I do basically this except that I wrap arout 175 (when I have good bark) and then go to 190F internal. Then proceed to do the long hold. Makes for a cook that finishes in 7-8 hour verry consistently. been doing that ever since you posted that brisket long hold video.
@@SmokeTrailsBBQ PLEASE do a video on Disney Style turkey legs, with the cure, smoke, etc. I've tried it a few times and they turn out ok but the skin is usually rubbery.
Wow, MSG. MSG had been vilified for quite some time. Nice to know that you are not afraid to say that you use this amazing ingredient to your cooking repertoire.
Yes i would trim that large chunk of fat out. I also trim all of the fat cap off because of the silver skin that lies beneath. And yes i pull that first leathery skin from the bones. There's another under that, that will hold the bones together.
so funny i just made shorts ribs today took off at 193 and put in warming oven. After your video i wrapped in tallow soaked paper, then foil, then covered pan with water.
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Go to zbiotics.com/smoketrailsbbq and get 15% off your first order of ZBiotics Pre-Alcohol Probiotic by using my code SMOKETRAILSBBQ at checkout. Thanks to ZBiotics for sponsoring today’s video!
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You deserve more subscriber man! You are really good! Thanks for the technique!
Thank you!
I got a Vollrath full pan warmer a while back for about $200 (and easily spent that much on some various steam pans to get maximum versatility out of it). It holds 150 pretty damned well, maybe a 5 degree variance. I've used it for a couple briskets so far plus just as a warmer for a bunch of other stuff and works great. I had already planned on doing the same next time I did beef ribs. Too bad they're running $50+ for a 4-bone rack here lately.
I know a guy that got the same one, I hear good things.
Heh. Your long hold brisket recipe is great. Now to long-hold everything. :)
Just had some long hold pork ribs tonight. Family loves them!
I've done brisket this way for the long Hold... The best brisket I've Smoke... I'm going to do the beef short ribs tomorrow the same way.... I also did put shoulder with the long hold fantastic.. Thank you for bring this out the secret
That humidified holding chest I'm assuming you built is quite the unit. Did you by chance make on video on the making of said unit?
Same question!
Here is the video where he first talks about the long hold technique: ua-cam.com/video/-6ocRbEU7io/v-deo.html The video will start where he talks about using a sous vide unit in a modified cooler then goes on to talk about his chest freezer. I also would like to see a video on his chest freezer setup. Great technique that has dramatically improved my briskets. I am looking forward to trying it on ribs.
@@jlyczak5238 Thanks for the link but I won't be watching it. While looking for that video I came across his black lives matter video. Turns out he supports them because he's suffering from his white guilt from being "privileged". That's fine as that's his right but I refuse to support this channel anymore.
@@MAbifarin Ahhh yes...the tolerant leftist. Have a great day friend!
General overview of how to make it: ua-cam.com/video/-6ocRbEU7io/v-deo.html
Detailed Tutorial video on Patreon: www.patreon.com/smoketrailsbbq
Great vid. FYI that’s a chuck short rib aka a 4-bone. Plate short ribs are from the plate of the cow and have only 3 bones. 7 bones total of short rib on the animal per side, so 14 really…
On Easter (well day before) I offset smoked brisket, pulled pork, whole chicken and held them all overnight in my electric smoker at 150 and they were all perfectly cooked, juicy, and tender.
I wonder if pork ribs would hold up? I was surprised chicken did. I waited until I was ready to serve before I pulled the pork, sliced the brisket, and shredded the chicken. We made a variety of tacos to make it easier than making a bunch of sides.
I think I'm going to try beef rids at 190 to 195 and a long rest. Thankyou so much .
What’s the difference in wrapping in foil and paper vs just foil? Thanks for the video
Where's the mailing list link? And will the rub be available in the U.S.?
Yes it will be available in the US. Here it is! mailchi.mp/aabcecb8ec8d/smoke-trails-bbq-rub
About long do you leave it at 150 degrees before pumping it up to 275?
Just put a rack of ribs in the oven, pulled them of the smooker at 190. Oven is holding nicely at 150. Do i really need to wait 16 hours?? Is 6-7 enough ?
I got a turkey roaster to hold my brisket. It goes down to 150 and works great.
Awesome!
Which store do you buy your meats from ?
For holding on the oven, would you say doing the MEATER probe in the water pan is something I need to do every time? Or is it just a tool to find out what my oven ACTUALLY holds at, and once I’ve calibrated correctly, I don’t need to do it for ongoing cooks?
just to calibrate
Those are chuck short ribs. They come for from the shoulder and are 4 bones. Plate ribs come from the belly and are 3 ribs.
I try and hold my beef ribs for 12 hours as well as my briskets. It truly was a game changer when I started doing that.
love it!
@@SmokeTrailsBBQ was wondering would this method work for Spare Ribs, to keeping them like they just came out of the smoker when selling them hours later, Thanks
@nikkotitocamacho7608 it will, yes. But in that case you may want to just cook them normally to tenderness so they are done, and then hold them at 140 until you sell them.
Definitely wanna get a hold of some of that rub! Where's the email link again?
Here it is! mailchi.mp/aabcecb8ec8d/smoke-trails-bbq-rub
Awesome video and got on the list for the rub. Do you have a link for making the sous vide warming cabinet
What's your thoughts on cooking till it reaches 190F, let it cool to 150F, put him in a sous vide circulator to hold it at 150F for 12 hours? Will it work as same as your method or is it better in the oven?
In all my tests it's the same result whether held in a sous vide bath or holding chest, oven etc. (as long as it's wrapped)
@Smoke Trails BBQ great, thanks for replying.
Keep up the great work. 👍
Awesome video bud !!! What kind of smoker are you using on this video ?
Hold in a sous vide water bath?
You could yes
Great video again, I really appreciate. ❤
Is there anyways to apply this method to smoke the meat a few days before serving?
I mean, smoke and cook a meat to internal 190F and wrap and keep it in a refrigerator ( but unfrozen ), then after a few days, put it in an oven to achieve internal 150F or so.
This way I can plan a party much easier.
Love to hear your advise. ❤
It's better to cook it to probe tender, around 203 degrees. Then rest, refrigerate and reheat in the future
@@SmokeTrailsBBQ Thank you so much! I will do so next time. Appreciate!🙏
Please make a video on how you made your holding chest
General overview of how to make it: ua-cam.com/video/-6ocRbEU7io/v-deo.html
Detailed Tutorial video on Patreon: www.patreon.com/smoketrailsbbq
Bbbbbbbrrrrrrrreeeeff shurt rebs, soooogooooood
Great content in your video. You make it look to easy. I am new to the bbq scene, just want to know how much heat is retained for serving when rested for such a long period?
I'm curious as to how the "big boys" like Franklin's, and others, hold their briskets in warming ovens when they're serving over 100 briskets a day? Seems like they'd have to have a room full of ovens that's as big as a room full of smokers. Thank you for your video.
Can I ask where you buy your meat? I buy from BonTon or Brandt Lake but always looking for other options. Thanks!
Costco
Sorry if i've missed it, but would doing a hot and fast + long hold for Brisket or beef ribs work as well?
Ask Mr Franklin if they would carve that fat out. Didn’t catch the new method for smoking them.
Franklin has a video that you can find, he leaves the fat cap on, such as many BBQ joints do, and he does not trim any fat that lies inside the rib. The problem with not trimming the fat cap, is that some sections might have leathery thick silver skin just under the fat cap that is not appetizing. In a home environment, we can invest the extra time to locate those areas and trim the fat and silver skin. In areas that there is not thick silver skin, l would leave a 1/4" fat cap on.
Is your "holding device" actually an unplugged chest freezer rigged up w a sous vide heater gizmo? Thanks in advance!
I haven't bought a sous vide yet, but this looks like the final reason I should get one. Great video, makes a ton of sense. Why not go for the best method possible? Looks like this may be the ticket! Thx again.
Yes
@@SmokeTrailsBBQ Cool. Thanks! I thought so, obviously.
Man, you must have a lot of stuff to hold at temp to be using it for that, yeah? I suppose I could get away with a smaller capacity if I can't get my oven calibration routine worked out and I decide to go this route.
Excellent coverage on this topic - As someone still trying to produce a decent brisket on my offset smoker, I really appreciate it!
@@surprisevisitor2000 you can use a cooler instead.
General overview of how to make it: ua-cam.com/video/-6ocRbEU7io/v-deo.html
Detailed Tutorial video on Patreon: www.patreon.com/smoketrailsbbq
@@SmokeTrailsBBQ Cool. Thanks! I believe I'll make the cooler version of this. Can't wait to try your long sous vide holding method soon! Thanks again!
I bought a xl toaster oven from Costco that goes down too 150 for holding.
Does it stay on idefintetly, or does it shut off by itself after certain amount of time?
@@CoolJay77 every 4 hours I have to add more time
I wonder how the long hold method would do on steaks?
Like hold for 20 hours then blowtorch for a crust.
I'm sorry it I missed it but for the starting temp for the long hold rack is what exactly?
I've done this method before because Pit Master X basically tried your method on Brisket but I didn't trimmed enough fat, not as tender and just really not good.
Cook the brisket to 190 and hold at 150 for 15 to 20 hours
@@SmokeTrailsBBQ I meant do I have the smoker at 150, 225 or 250? Sorry.
Watch his video
@@ThePrikly *For Long Hold Rack, not the traditional way*
Msg makes everything taste better. However, it's not good for blood pressure.
Congradulations on hitting 85k subscibers
Great content, really appreciate the work that goes into it. Question, do you temp brisket or in this case ribs after a long hold? Just curious as to what those temps are.
Does leaving the membrane impede more smoke penetration?
I long-hold everything, even chicken nuggets
Lol! Haven't tried that yet!
Another great video, excited to try your rub. Feel free to send me some and I will happily use it in some of my videos. Cheers Al
wrap your rib open with foil a.k.a. boat
Where do you buy your beef ribs from?
Wholesale club
@@SmokeTrailsBBQ Do you have a link? All I get are the big box stores when searching. Absolutely love your content! Best BBQ channel out there!
Wonderful! I've been awaiting for this video. I will adopt this method for short ribs. Though you are contributing greatly to better ways to BBQ, I got more respect for you for your appreciation of Lagavulin. Cheers!,
I need to pick up some more, it's all gone! Thanks man
You said 17 hours at 150* why not 10 or 12? What made you chose 17! Not sure I could have the discipline to wait that long myself!!! 😮 very nice!
Wait, is this guy saying he invented this method for beef ribs?? How so when others have been doing it for a while?!! Like myself. Been holding my beef short ribs with my brisket since Covid came along!
Do you smoke to 190 °F?
Sweet, looks absolutely delicious. Just picked up a few twin packs at Sam's, looking forward to trying these Plate ribs on my new Old Country BBQ gravity smoker, gonna use primarily mesquite with a mix of cherry that I have lying around! Layering hard wood charcoal and wood in the hopper and throwing some wood pieces in the ash area to start it off.
Thanks for this awesome comparison. Definitely gonna long hold it!!!
What is involved in making your long hold box??
I don’t have 15 hours to rest my ribs based on the timing of a planned event. . . So instead of 150 degrees x 15 hours, why not 170 degrees (in my oven) x 10 hours. Starting with a finishing cooked temp of 190-195 degrees cooled to 170 degrees and them double wrapped (paper then foil) as in your video??
In that case I would just cook them to probe tender, like 203 degrees. Then hold them at 140 to 150 until you serve
Aren’t BBQ places just setting their holders air temp to 140-150F for long holds and not measuring a pan of water inside the holder to be 140-150?
Wouldn’t their internal temp of meats be different than air temp?
Yes but their holding ovens are much better at holding temps than an oven.
Amazing videos as always ! I have a quick question , did you let the ribs temperature decrease below 190 before the long hold? I know that even though that you pull between 185-190 there is still going to be a carry over of 5-10 degrees
I don't. If I was going up to 195 200+ I would though
Mmmm … the 16yr is my favourite
But can you long hold chicken….
Doesn't work well. Maybe with thighs but definitely not 18 hours
what type of holding chest do you use ?
General overview of how to make it: ua-cam.com/video/-6ocRbEU7io/v-deo.html
Detailed Tutorial video on Patreon: www.patreon.com/smoketrailsbbq
Aren't those chuck ribs instead of short ribs?
Thought the 3 bone ribs were short ribs and the 4 bone ribs were chuck ribs
The label said plate ribs and they are quite large and long. They came packaged in 2 giant plates of 4 ribs. They don't look like chuck ribs to me but I could be wrong!
@@SmokeTrailsBBQ I'm not a butcher by any means. But have heard some of the other BBQ legends on UA-cam like MadScienceBBQ differentiate the 2 by the amount of bones.
I'm lucky because my new stove has a warm feature and goes all the way down to 145 like most holding hot boxes and I get to try it out this weekend
Lucky!
My new range oven and amazingly for the UK (I think) three ovens go down to 60c/140f so cannot wait to cook my beef ribs like this at the weekend.
One thing I love about this method is that, while you have got to start the cook earlier, you don't have to worry bout cooking them overnight to getting up t stupid o'clock to avoid the the whole "I hope they cook and rest in time".
I really like your videos!! I'm learning a lot! Thanks! Just wish you would outline the steps (more like a recipe) for those of who do better with step-by-step instructions.
So far, you are one of my favorite BBQ "specialists". I have noticed other UA-cam chefs following your cooks. I can't wait for warmer weather to try out your great BBQ ideas. Thanks
Thanks!
There is no such thing as BBQ season! 😁
@@CoolJay77 I agree. If I want to smoke, I don’t care what’s going on outside, I’m gonna smoke.
@@CoolJay77 Yep, I agree, but I'm into the ambiance of BBQ, as well. I like to lie in the hammock overlooking the smoker and drink beer....lots of beer! The cold detracts.
@@SmokeTrailsBBQ Your my fav bbq channel on you tube! Keep it up!
Do you recommend using the long hold method on 170F ? My electric stove's lowest temp is 170 and I'm wondering if maybe I can use that temp and maybe decreasing hold time to maybe 8-10hrs? Or do thinl it can dry and ruin the meat?
Will have to share with your Canadian fans in Kelowna and your international fans in Mongolia
Thanks Dad!
If your drinking that much maybe watch your quantity n throw in a water n aspen in between 😂 it’s like
This has convinced me to hold my next brisket for about 15hrs. I also want that sous vide freezer set up you have. That thing is sweet!
Looks amazing! I have a big 8.5lb rack of plate ribs gonna go on tomorrow, considering doing the long hold!
At the 6:20 mark, did you mean 250F and not 150F? 150F seems way too low.
10:20 Ahh it's good stuff he said, but his face tells a whole other story.......just be honest you hated that whisky. It shows.
Not a shill, i don't see much difference worth the 17 hours wait. I think a shorter wait time may work just as well.
Plate ribs have only three bones. What you have are short ribs.
Lots of questions about Sous Vide hold chests. If you have an old electric smoker laying around, consider adding a PID to it. I shot this video 7 years ago. I still have this set up and it works great as a hot hold chest holding temp at an exact 150F or whatever I set it to. (I use the Camp Chef Woodwind Pro as my smoker nowadays).
ua-cam.com/video/TRQDenvB4_g/v-deo.html
General overview of how to make it: ua-cam.com/video/-6ocRbEU7io/v-deo.html
Detailed Tutorial video on Patreon: www.patreon.com/smoketrailsbbq
Waaaay too complicated. No one is going to rest BBQ 15 hours
Long hold is so much better... You still DA Brisket King Bro!
Thanks man!
cant wait to try this!
question for you on brisket i find rubs to salty but ribs need so much salt. what are your thought on beef ribs vs brisket?
Just add less salt. I like brisket better
I have a Bison Brisket a family member wants me to smoke for them. I can’t decide if I want to cook to tenderness with a normal rest or use the 190 and hold technique. Any thoughts?
190 and hold is all I use now
Thank you!
Bison is too lean. Most cuts of long smokes involve meats with high fat content. I was once sent a case of bison ribs by mistake, I smoked some when I was doing beef bbq, everyone prefered the beef. Perhaps consider braising in a red wine broth after smoking for few hours. Then again there are videos out there of people enjoying bison bbq, dry as can be.
I’ve tried long hold method. It works.
No question a lot better rib I've done it twice its way
What temp for long hold?
Where can i go to have my own rub made to sell?
Do we assume that the plate ribs are are cooking are prime grade, you did not mention ? IF my plate ribs a cheaper cut, do I cook ( like your Walmart brisket) to 160F and then hold ? Thanks in advance
These are choice grade. Same method for both
What is the sous vide cooler setup?
You're always talking about this Sous Vide holding chest. Did you make one or purchase it? If it was purchased, could you give a link to the site? Thanks so much for the great videos, keep it up!
General overview of how to make it: ua-cam.com/video/-6ocRbEU7io/v-deo.html
Detailed Tutorial video on Patreon: www.patreon.com/smoketrailsbbq
I thought holding at 150 was the internal temp of the meat? I set my oven at 170 and the meat usually fluctuates between 147-159. Is that ok?
a bit high but yes should be
What about to use an electric smoker for the long hold process? Those smokers can hold from ~100F to ~300F. And they are very cheap.
Yes they work really well.
Why is there only one like button?
dude! Your brisket rub is amazing! Creates great bark, packed full of flavor!! Love it!!
Awesome thank you!
Can you put a souse vied stick in a cooler and set the brisket on a rack and hold at 150?
Yes, that's what my sous vide cooler does
Have you tried your long rest using a Sous Vide before? I know it's been done on other channels, but not a lot of info about it.
Yep it works, just washes the bark out a bit more
good vid dood!!!
Amazing
Can you show us in detail your holding chest please?
Soon!
I’m also very interested in learning more about it.
Me too please. I have run an ice chest but you just can't compete with a dedicated warmer. Just don't want to afford one hehe.
General overview of how to make it: ua-cam.com/video/-6ocRbEU7io/v-deo.html
Detailed Tutorial video on Patreon: www.patreon.com/smoketrailsbbq
Could you explain your sous vide holding chest?
General overview of how to make it: ua-cam.com/video/-6ocRbEU7io/v-deo.html
Detailed Tutorial video on Patreon: www.patreon.com/smoketrailsbbq
what grill temp did you use on the second set that you brought to 190?
and about how many hours did it take?
Great video once again 👍🏾. I go 187F, then wrap and stick in oven for 5 hours at 155F-160F. I’m lucky that my oven goes down to 145F and my toaster oven has a warm feature that goes down to 140F. Either way your ribs and brisket will kick a**!
Do you have a tutorial on how made your holding chest?
General overview of how to make it: ua-cam.com/video/-6ocRbEU7io/v-deo.html
Detailed Tutorial video on Patreon: www.patreon.com/smoketrailsbbq
Using a whole freezer as a holding device? Thats awesome! I seem to have issues holding temps in my cooler.
General overview of how to make it: ua-cam.com/video/-6ocRbEU7io/v-deo.html
Detailed Tutorial video on Patreon: www.patreon.com/smoketrailsbbq
@@SmokeTrailsBBQ thanks!
Awesome idea, I appreciate the video. I tried a variation of this in my Weber Kettle smoking overnight and then doing the hold in the kettle the whole next day which ended up being 13 hours, served the ribs to a group and got comments about it being the best ribs they ever had even though I am not even very experienced with charcoal grilling yet.
I do basically this except that I wrap arout 175 (when I have good bark) and then go to 190F internal. Then proceed to do the long hold. Makes for a cook that finishes in 7-8 hour verry consistently.
been doing that ever since you posted that brisket long hold video.
Have u smoked turkey legs? That would be a good video
Now that's a great idea!
@@SmokeTrailsBBQ PLEASE do a video on Disney Style turkey legs, with the cure, smoke, etc. I've tried it a few times and they turn out ok but the skin is usually rubbery.
Wow, MSG. MSG had been vilified for quite some time. Nice to know that you are not afraid to say that you use this amazing ingredient to your cooking repertoire.
Yes i would trim that large chunk of fat out. I also trim all of the fat cap off because of the silver skin that lies beneath. And yes i pull that first leathery skin from the bones. There's another under that, that will hold the bones together.
so funny i just made shorts ribs today took off at 193 and put in warming oven. After your video i wrapped in tallow soaked paper, then foil, then covered pan with water.