Head to geolog.ie/SMOKE70 or scan the QR code on the screen and use code SMOKE70 and they will give you an exclusive 70% off of their award-winning skincare trial set. On top of that you can SAVE BIG on the add-ons products of your choice when you add it to your trial.
I have picked up a normal hot Plate from Walmart and use it as my heat source in my oven to get exactly 150 degrees. The heat isn't enough to effect the cord going out of the door. Works great. I used this method recently on my pellet smoker and it turned out great. Thank you for all your crazy testing.
I have a couple of thoughts. I use a Yeti 45, during my cook I place 6 4x8" fire-rated bricks on the unused rack of my smoker. When my brisket is nearing done I put about 5 gallons of hot tap water into my cooler until the brisket is done 200ish. I drain the water into garden and then put a dry towel in my Yeti then placing the hot bricks on the towel. I wrap my brisket in paper then foil and rest it. I put a damp towel and then a dry one one it and when the cooler hits 165-170 I put my brisket in. I cover it with a liner of news paper and to bed. The meat stays at above 145 for 12 plus hours. This is a lot of added work be it works for me. Lately I have been thinking about using an electric heating pad in the cooler but I have not checked temps on it yet with one. I love your channel!
I usually pull mine at about 165 to 170°F, wrap it in butcher paper with beef tallow and put it in the oven preheated to 170°F (that’s as low as my oven will go). I hold it there for at least 10 hours and then let it cool down to about 150°F and then serve it. Turns out great every time this way. The other day I took one to 201°F, pulled it and wrapped it and butcher paper with beef tallow and put it in the oven preheated to 170°F. I left it there overnight for about 10 hours. It was too tender because I had a hard time slicing it without it falling apart. In fact, when I pick it up, holding it from the left and right sides, it started to split in the middle. What I learned from this and other videos that I watched afterwards, I should’ve let it cool down to about 170°F or maybe a little lower before I put it in the oven so it would stop cooking. It was still very good, but just a little too tender because it fell apart like a chuck roast when I was slicing it.
@@Osteoporos1s I agree but my oven doesn’t go that low. My mistake on this cook was taking it to 201°F and not letting it cool down before I put it in the oven overnight.
I think it helps to really pre-warm the cooler. Fill with boiling water and let it sit for an hour. Then empty it, another batch of boiling water for an hour. THEN the brisket. And cover the whole thing with blankets.
@@SmokeTrailsBBQ let the brisket stop cooking after it comes out the pit. I know once I let it go to 202 temp and immediately rushed it to the ice chest and held for like 5-6 hrs….and it was dry! My friend said it kept cooking because it didn’t come down and when I UA-camd it sure enough I messed up lol
I’ve never held doing preheating with water but I’ve done is just pack it in with old towels. Layer the bottom with towels. And then put brisket in and more towels on top and sides. Sometimes I’ve done this with two briskets. Maybe works better with two briskets just due to same space but more thermal mass. I’ve held this way 5-7 hours above 150 easy. Never tried to max out the time though.
@@SmokeTrailsBBQ if you have two of the same coolers would be good experiment to see if one that’s prewarmed holds any better than just towels. I doubt it has much of an impact.
The reason this works for restaurants (rest in cooler method) is because they do not rest just one or two briskets in the cooler. They stack it up. More mass = longer heat retained. That’s just physics. Imagine 6-7 briskets in a cooler. We know this bec when you serve a brisket once you slice it it cools down. But it retains its heat when unsliced.
Ive really like changing kver to a long hold approach. I guess im lazy but i smoke a brisket for about 6-8 hours in the offset then finish in the oven with a foil boat. Then i reduce the oven temp to 160 and walk away. This nornally lets me start my cook around noon and finish near midnight. Let it rest in the oven until dinner the next day. Really takes the stress worries and cost down.ill have to try the 190 approach. The downside to the foilboat is the lack of butter and fat during the reat phase
That's a big reason I do the 190 and 18 hour hold. I can smoke a brisket for 10 hours then hold it and not worry about it until the next day. I'm not a huge fan of 14 hour + brisket cooks (including rubbing, warm up, smoking, resting, slicing etc.) - it doesn't really fit within a normal human's day.
@@jessegriffith6401 theoretically, if you can inject enough steam, you can prevent evaporative cooling on the briskets surface. like when its muggy din a muh outside and you're sweaty and greasy and cant cool off, your sweat cant evaporate to cool you off. if the pit is dry, youre not adding that moisture to the meats surface. but when youre adding moisture, but arent up to 100% humidity saturation, theoretically that is moisture your putting on the meat, which will evaporate, and cool it, makign the cook longer. its like creating a longer stall.
I have cooked choice tri-tips like brisket a number of times on my WSM. I usually dry brine overnight and then inject shortly before putting it in the smoker. I wrap in foil when the bark sets and take it up to around 203 F. Then I let it rest in foil for at least an hour, sometimes longer. It always turns out great -- juicy, tender, and very flavorful. It's hard for me to tell the difference from brisket.
A brisket should be probed tender in a Yeti cooler because of the expected temperature drop. This is a long rest. Holding a brisket is when you place it in a container that holds a temperature, i.e., your device. Wrap a probed tender brisket in high-grade plastic wrap for the best results while it's still in butcher paper. This is a secret that's commonly used in the restaurant industry. You will be satisfied and can rest beyond 10 hours and maintain temps above 150 degrees. Using this method, I rested a brisket for 14 hours, and it remained above 150 degrees. I did this without allowing the brisket to steam out. Just sharing.
So my hand went up when you said "Who wants to eat brisket at 8,9, 10 in the morning?" Enjoyed your experiment and honest assessment. I found that when I made clarified butter, the flavor wasn't s good as normal butter. I would save the clarified butter for occasions when you really require that higher smoking point.
I have a small Winston CVap that I rest my briskets in, fell in love with them in culinary school, so I basically do the same as most BBQ restaurants, finish in the afternoon/evening and hot hold until lunchtime the next day.
@@SmokeTrailsBBQ it was only about 40 minutes away and the price was a steal! I was hesitant because of the low price but the guy assured me that it worked properly and he would refund my money if it did not work properly. Took several days of cleaning and sanitizing but so happy with it. Holds temp within just a couple of degrees.
I have done your method using an anova steam oven which can hold at any temp between room temp and 482 degrees by half a degree and you can control humidity. I do not fully endorse the machine as it has its problems but it does work
I have a Anova oven, and have thought about using it to hold a brisket, but to tell u the truth I normally cook it to probe tinder and place it in a cooler done....but tell me more about your Anova experience I'm interested.
@AnthonyBrown-du3kh so don't it let my anova oven to smell of smoke even for baking and two months after it broke and I had to deal with warranty. This is my 4th oven.
Yenno it's funny...I just did this with my Yeti Tundra. I got it up to 203, and then let it rest for 7 hours in the cooler. Took it all the way down to 145 degrees and at that time was perfect for serving at dinner.
This was a good experiment - it's also worth noting that when Chud went to 200°F and held it he got ~10°F more degrees of decline above 160°F for fat and connective tissue to render. You could easily add fresh boiling water into the cooler and prolong this experiment. The 190°F method is great because of the science.
Yeah cooler is really just good as a last resort. In a couple of days I am going to be trying to hang a brisket in my OKJ bronco. Have you done a hanging brisket yet ?
That’s how I do it as well. I generally will go till it’s probing very tender, and it’s super “jiggly”. Which I found is normally around 200°F then I’ll rest it in my Yukon cooler (Yeti knock-off from Buc-ee’s) for 8-10 hours. Generally a perfect brisket at that point. But, I think he’s right in that timing is key. And I always do it overnight to try to time is so I’m finishing the cook around 8-10am.
I’ve been using a yeti to hold for over 12 hours but I pre-heat the cooler with boiling water. Like they suggest you pre-cool with ice. I fill the cooler with boiling water and leave it for a couple hours then dump it all out right before putting the meat inside. Filling the gaps with warm towels. Not as good as a warmer but if it’s all you got. I take it just to or just shy of probe tender.
another idea, if it hasn't been mentioned yet, would be to top off the cooler with boiling hot water, at around hour 6 or 8 or so, to increase the ambient temp of the cooler and then you could extend that hold time further (?)
what if around the 160 mark you drain out the water and replace it with boiling water to bring th temp back up.. it seems like it should push you through the next 8 hrs or so to get the full 18
I had the same experience with the cooler method. Next cook, I'll put a sous vide in there to hold the water temp up around the 150 F mark to extend the rest time longer than the 8.5 hours I got out of just the cooler alone.
For a backyard cook, if you have to use the cooler method for something like a party, you might better sustain the temperature if you’re adding cooked items to the cooler throughout the hold period.
Great video man! I'm a sous vide rester and have never used the cooler method. This is very enlightening. I won't be doing that lol. You look like you were trying to cut through a brick. Thanks for doing this so I don't have to
For 350 bucks it better damn well hold it. I was just on ebay looking for warming ovens or sous vide steamers to hold my briskets in when you posted this, your warming chest has always intrigued me... how did you make it? What did you do?
I am new to your channel. Have you seen the specs of the Ole Hickory ultra que? Residential smoker. Temp is 100 degrees to 350 degrees. You get everything in one smoker - it’s not cheap since it’s stainless steel - but you can use it outside and you can use it without wood or charcoal - easy to use.
So, according to (US) government tables, it's possible to pasteurize beef at 130* F if held for 112 minutes at that temperature. It's never totally cut and dry based on these things, but a brisket that gets to 190 would certainly be pasteurized, so I wonder if in reality, holding all the way down to 130* F would be fine? Again I never know for sure-- this is theorizing. (Source from Douglas Baldwin's sous vide tables) Edit: Note that this wouldn't really help with tenderness or anything. Just thinking "out loud" here re: food safety.
You're right. There wouldn't be much risk. The problem is it's not continuing to cook (significantly) below 150. So the 190 and hold method wouldn't work well. But if you took it to probe tender and rested it for 18 hours until dinner the next day. Probably not an issue. You'd just have to reheat it back up to 140 so it's warm enough to eat.
have you ever made a video on the sous vide holding chest? You've mentioned it a few times but never showed it in detail (unless I missed a vid somewhere).
So I smoked a brisket for 6 hours and brought it up to the stall. Tallow, paper foil and put it into my oven at 170 for 12 hours. That's as cold as my oven goes. My wife says it was the best brisket I ever made. They brisket never went above 170. Smoked in a barrel smoker, over charcoal.
The Barbecue Lab Channel did an experiment with cooler resting and temperatures with a range of coolers. The didn’t pill at 190, but the temp results were interesting.
Very interesting. I held my last one fully cooked in the oven for 12 hours and it was overdone. I am going to use a cooler next cook and this was a great help. Thanks and keep up the good videos.
My briskets have always been tender and juicy after I reach 203° to 205°. Rest in a warming oven at 150 for 10 to 12 hours. I don't rap in aluminum foil. Butcher paper only with smoked tallow.
Once it's cooked to 190 you hav effectively sterilized it. You don't have to worry about the 140 temp. For ready to eat food (which this is once you cooked it) you have 4 hours (and realistically probably a lot longer) that you can hold in the danger zone. So you could have gone 14 hours no problem.
I've never used it but if the heat is from below I would use a big water pan underneath, start low around 225-250 to the stall, then bump to 275-300 until it's 190. Then hold 18 hours. Or just go to probe tender, wrap and rest 2 hours and slice.
Hi! I'm wondering if it's the point or the flat that should reach 190? I'm using a pellet grill so the flat will probably reach 190 first? Would it be ok to pull the brisket even if the point didn't reach 190? Thank you for really good and informative videos!
@@SmokeTrailsBBQ Well sir, it holds all the other temperatures steady (250 - 700) so 150 should be no problem at all. I'll tell you what, the next time I but a full packer brisket and report the results here!
Update: I just did a brisket point using my Masterbuilt Gravity Smoker as the hokding over. Its ability to hold a temperature can be summed in three words: ROCK FREAKING STEADY!
For me, I discovered some time ago that pulling at 188-192 (Point usually starting to probe pretty easy there) and then hot holding in my YETI Tundra 45 for 11-13 hours triple wrapped in "heavy foil"-not butcher paper-and TRIPLE hot toweled (I also fill YETI with boiling hot water for 30min first then drain to make environment hot and steamy) gives the perfect bark, texture and overall tenderness virtually every time (not overly "fall apart" tender like my oven kept doing even offset to 150 degrees) and she's still above 140 internal after 13 hours-YETI holds temps like a beast👍...BTW: I also only smoke prime or SRF/Australian wagyu briskets, so I'm sure that's a factor as well.👍😁
Really depends. If you pull the brisket at a lower temp it can hold a very long time, like 24 hours. With a 190 pull temp, 20 hours is as high as I would go at 150. At 200+ pull temp it only needs 10 hours at 150. If you're holding at 140 it's a lot different. You can pretty much hold things indefinitely at 140 (I would say 24 hours max to be safe), but at 140 you're not getting much cooking so it's better for holding probe tender (i.e. finished or near finished) briskets.
@@SmokeTrailsBBQ thank you. Last brisket I did was pulled at 185, then rested it for 14 hours at 150 in my alta sham. I shoulda waited longer, or bumped it up to 160. I need a chart, haha. Fyi, you’re the bill nye of bbq on youtube.
i took my first brisket to 170 @ 250 overnight; wrapped, took to 210 and let sit in a canvas cooler for 4 hours. it was pretty easy and delicious; next time i'll trim more fat; was afraid of cutting too much off! if i do, more tallow!
@@SmokeTrailsBBQ ok I have seen it where you wrapped in butchers paper, in a pan with a half cup of water and double foiled the pan. Good to know. Thanks.
Have you tried taking it to a lower temp like 180-185 and holding it at a higher temp like 170? For people like me who don’t have the ability to calibrate oven temp, 170 is the lowest we can go
I've experimented with 170 as a holding temp and it's only effective if the hold is just a few hours. 18 hours is way too long at that temp regardless of pull temp.
This! The flavor from pulling at a lower temp is unreal. Alot of people are just concentrating on fat and collagen render but the beef flavor is a third element.
Watched one of your other videos that talked about suran wrap and the fridge if you aren’t eating it until the next day. Do you wrap in suran right off the smoker or a typical rest first before transferring to suran and the fridge?
If you love to bbq, even just for fun or for your family, do yourself a favor and just buy a commercial holding cabinet. They're not that much ($1500-$1800 online) and it's a vital component of any bbq arsenal. Since I began using mine I've made the best food of my life.
Love your brisket technique, been using now since I first found your channel. I’m guessing BBQ places put ALL their proteins in the 150° holding oven. Any reason not to do this for Pork butt, beef ribs, spare ribs, etc?
Vid idea. @Ballisticbbq did a video on adding fine cut lonestar wood chips in his lonestar pellet grill. Wondering if this could be replicated using different brands of chips and grill as long as the concept stayed the same. I sold my pellet grill because of my disappointment in flavor and bark, but loved the convenience. Thanks for considering.
I’ve seen people suggest using one of those electric turkey roasting ovens to hold at 150. Certain big box stores have a large one for $59 and it may be a cheaper, easier alternative. Any chance you can test that out?
@@SmokeTrailsBBQ I think I’m going to grab one this weekend and measure the ambient and see if I can’t dial it in and maintain a 150 degree holding temp. I can let you know if my results if you’re interested.
Have you considered resting for 18hrs in a sous vide bag while submersed in water and held to finish? Chuds BBQ did that a while back (for less holding time) and it came out great ua-cam.com/video/AohVgovKI4A/v-deo.html
Yes. I found that sous vide submerged holding had the same results as other holding methods. I thought all the water surrounding it would transfer more energy and potentially overcook it if held to long but I haven't observed that yet.
Have you used or thought about heating stones or bricks and placing them in the cooler to provide residual heat? I have never held a brisket like you do. Normally, cook to 203, rest 1hr, then eat.
So I want to 65 quart Yeti cooler oh God 6 years ago maybe so you don't want to put boiling water in there around 200° I have a 6 quart pan that I fill three different times and I know when it's around $200 it's not boiling and that's what you want to put in then close it up for a good hour for an hour and a half then dump your water out put your meat in so you kind of want to time it but that will keep me above 165 degrees for at least 8 hours I've never gone past that so I don't know the simplest way is if you have an electric smoker you could just use that to keep it 150° I've been looking for a small heater that I could put inside my Yeti and use the outlet for the water to run the cord through and make my own cap but I haven't found that yet so that could work with almost any cooler but the yeti does a great job but it's not going to do 18 hours hot
You might get better fat rendering that way but you can get similar fat rendering at 190 by holding longer and it will retain more beefy flavor and moisture. That's why I pull at 190
Experimenting Now- Pulled minimum temp 185 in Flat & Directly to cold Turkey Roaster for extended hold. Had added 1/2 c water to Roaster prior to brisket going in. Now I am thinking it’s most likely going to be tough 🤣. Slicing in 2-hrs after 17hr Direct Warm Hold
Do you think it would be the same if you used a equally good but not name brand cooler.. or is the YETI name an important factor? I apologize if you talk about this in the video... I didn't actually watch it
I don't really understand why you take your brisket out at 190F when it stills probe tough. What makes meat tender is either temp, or temp and time. So you either got to ensure your resting period is long enough to bring brisket to tender or you need to up the temperature before resting. Where did the 190 F come from? Ws it just a fix idea? Did you get a "cranked up hang up" and now you just stick to 190 F because you somehow think it is the full truth and nothing but the truth? I've seen you cook and eat more then a few tough briskets this year. Why not man up and adjust your thesis, cos it ain't working right according to all the tough brisket you ate. Cooking ain't rocket science, if you eat tough meat, just take notes and be sure not to do it the same way next time. Keep resting brisket at 190 F and you will have more tough briskets on your hand.
It tastes better, retains more water and it's generally the best method I've found. If I find a better method rest assured I will abandon this one. But if anything I'm moving toward finishing at an even lower temp like 170 or 180 and figuring out the back end hold times and temps needed to get to probe tender.
@@SmokeTrailsBBQ Thx for taking the time to explain it, ok so I was a bit harsh. I hate wasting food, so I have not yet tried this. But now you turned med around, so ok the next brisket I will try it your way. 190 F then rest for 18 hours.
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I have picked up a normal hot Plate from Walmart and use it as my heat source in my oven to get exactly 150 degrees. The heat isn't enough to effect the cord going out of the door. Works great. I used this method recently on my pellet smoker and it turned out great. Thank you for all your crazy testing.
Good insights. Agree with a cooler getting close to probe tender vs your hot hold
Thanks James!
I have a couple of thoughts. I use a Yeti 45, during my cook I place 6 4x8" fire-rated bricks on the unused rack of my smoker. When my brisket is nearing done I put about 5 gallons of hot tap water into my cooler until the brisket is done 200ish. I drain the water into garden and then put a dry towel in my Yeti then placing the hot bricks on the towel. I wrap my brisket in paper then foil and rest it. I put a damp towel and then a dry one one it and when the cooler hits 165-170 I put my brisket in. I cover it with a liner of news paper and to bed. The meat stays at above 145 for 12 plus hours. This is a lot of added work be it works for me. Lately I have been thinking about using an electric heating pad in the cooler but I have not checked temps on it yet with one. I love your channel!
That's a great method! I've checked out heating pads and couldn't find any that would get as hot as 150.
I usually pull mine at about 165 to 170°F, wrap it in butcher paper with beef tallow and put it in the oven preheated to 170°F (that’s as low as my oven will go). I hold it there for at least 10 hours and then let it cool down to about 150°F and then serve it. Turns out great every time this way. The other day I took one to 201°F, pulled it and wrapped it and butcher paper with beef tallow and put it in the oven preheated to 170°F. I left it there overnight for about 10 hours. It was too tender because I had a hard time slicing it without it falling apart. In fact, when I pick it up, holding it from the left and right sides, it started to split in the middle. What I learned from this and other videos that I watched afterwards, I should’ve let it cool down to about 170°F or maybe a little lower before I put it in the oven so it would stop cooking. It was still very good, but just a little too tender because it fell apart like a chuck roast when I was slicing it.
170 is too high to hold. 150 is better.
@@Osteoporos1s I agree but my oven doesn’t go that low. My mistake on this cook was taking it to 201°F and not letting it cool down before I put it in the oven overnight.
I think it helps to really pre-warm the cooler. Fill with boiling water and let it sit for an hour. Then empty it, another batch of boiling water for an hour. THEN the brisket. And cover the whole thing with blankets.
Same. I just do it once tho and wrap with a towel.
That's what a lot of people are saying! I might need to try it again!
@@SmokeTrailsBBQ let the brisket stop cooking after it comes out the pit. I know once I let it go to 202 temp and immediately rushed it to the ice chest and held for like 5-6 hrs….and it was dry! My friend said it kept cooking because it didn’t come down and when I UA-camd it sure enough I messed up lol
I would happily eat brisket for breakfast hours.
Another great video. Sometimes it’s just as important to know what doesn’t work as much as what does so a really worthwhile experiment
I’ve never held doing preheating with water but I’ve done is just pack it in with old towels. Layer the bottom with towels. And then put brisket in and more towels on top and sides. Sometimes I’ve done this with two briskets. Maybe works better with two briskets just due to same space but more thermal mass. I’ve held this way 5-7 hours above 150 easy. Never tried to max out the time though.
I might try adding towels next time in addition to towels
@@SmokeTrailsBBQ if you have two of the same coolers would be good experiment to see if one that’s prewarmed holds any better than just towels. I doubt it has much of an impact.
The reason this works for restaurants (rest in cooler method) is because they do not rest just one or two briskets in the cooler. They stack it up. More mass = longer heat retained. That’s just physics. Imagine 6-7 briskets in a cooler. We know this bec when you serve a brisket once you slice it it cools down. But it retains its heat when unsliced.
A 12 hour rest instead of just a couple (too cool it off so you don't burn your fingers) made all the difference in the world.
Ive really like changing kver to a long hold approach. I guess im lazy but i smoke a brisket for about 6-8 hours in the offset then finish in the oven with a foil boat. Then i reduce the oven temp to 160 and walk away. This nornally lets me start my cook around noon and finish near midnight. Let it rest in the oven until dinner the next day. Really takes the stress worries and cost down.ill have to try the 190 approach. The downside to the foilboat is the lack of butter and fat during the reat phase
That's a big reason I do the 190 and 18 hour hold. I can smoke a brisket for 10 hours then hold it and not worry about it until the next day. I'm not a huge fan of 14 hour + brisket cooks (including rubbing, warm up, smoking, resting, slicing etc.) - it doesn't really fit within a normal human's day.
I'd really like to see this test done, but with steam injected into the cook chamber.
I did a biscuit test with the steam cleaner on my channel
I tried adding steam, didn't seem to make a big difference. Still turned out great but, not much added benefit.
@@jessegriffith6401 theoretically, if you can inject enough steam, you can prevent evaporative cooling on the briskets surface. like when its muggy din a muh outside and you're sweaty and greasy and cant cool off, your sweat cant evaporate to cool you off.
if the pit is dry, youre not adding that moisture to the meats surface. but when youre adding moisture, but arent up to 100% humidity saturation, theoretically that is moisture your putting on the meat, which will evaporate, and cool it, makign the cook longer. its like creating a longer stall.
“It’s a little tough” he says as he saws through the meat like a piece of hard wood😅
😄
I have cooked choice tri-tips like brisket a number of times on my WSM. I usually dry brine overnight and then inject shortly before putting it in the smoker. I wrap in foil when the bark sets and take it up to around 203 F. Then I let it rest in foil for at least an hour, sometimes longer. It always turns out great -- juicy, tender, and very flavorful. It's hard for me to tell the difference from brisket.
Great tip!
A brisket should be probed tender in a Yeti cooler because of the expected temperature drop. This is a long rest. Holding a brisket is when you place it in a container that holds a temperature, i.e., your device. Wrap a probed tender brisket in high-grade plastic wrap for the best results while it's still in butcher paper. This is a secret that's commonly used in the restaurant industry. You will be satisfied and can rest beyond 10 hours and maintain temps above 150 degrees. Using this method, I rested a brisket for 14 hours, and it remained above 150 degrees. I did this without allowing the brisket to steam out. Just sharing.
You had me at "secret"!
So my hand went up when you said "Who wants to eat brisket at 8,9, 10 in the morning?" Enjoyed your experiment and honest assessment. I found that when I made clarified butter, the flavor wasn't s good as normal butter. I would save the clarified butter for occasions when you really require that higher smoking point.
Great experiment. I Would love to know if renewing the boiling the water would allow the cooler to keep going for another 8-10hours
It might! I'll have to test it out
What about a hot water bottle?
I was thinking about putting a small electric heating pad inside cooler to hold temp.
I have a small Winston CVap that I rest my briskets in, fell in love with them in culinary school, so I basically do the same as most BBQ restaurants, finish in the afternoon/evening and hot hold until lunchtime the next day.
Which model did you choose for the briskets? Thanks.
OMG I want a CVAP so bad! haha. definitely on my wish list
@@davidwyatt6617 HBB0N1
@@SmokeTrailsBBQ it was only about 40 minutes away and the price was a steal! I was hesitant because of the low price but the guy assured me that it worked properly and he would refund my money if it did not work properly. Took several days of cleaning and sanitizing but so happy with it. Holds temp within just a couple of degrees.
I have done your method using an anova steam oven which can hold at any temp between room temp and 482 degrees by half a degree and you can control humidity. I do not fully endorse the machine as it has its problems but it does work
Awesome! Yea I was looking at that machine.
I have a Anova oven, and have thought about using it to hold a brisket, but to tell u the truth I normally cook it to probe tinder and place it in a cooler done....but tell me more about your Anova experience I'm interested.
@AnthonyBrown-du3kh so don't it let my anova oven to smell of smoke even for baking and two months after it broke and I had to deal with warranty. This is my 4th oven.
Yenno it's funny...I just did this with my Yeti Tundra. I got it up to 203, and then let it rest for 7 hours in the cooler. Took it all the way down to 145 degrees and at that time was perfect for serving at dinner.
Yea as long as it's probe tender the cooler is great for resting.
This was a good experiment - it's also worth noting that when Chud went to 200°F and held it he got ~10°F more degrees of decline above 160°F for fat and connective tissue to render. You could easily add fresh boiling water into the cooler and prolong this experiment.
The 190°F method is great because of the science.
Yep for sure more carry over cooking when it's above 200. Alot more
Yeah cooler is really just good as a last resort. In a couple of days I am going to be trying to hang a brisket in my OKJ bronco. Have you done a hanging brisket yet ?
Not yet. I'm too afraid it'll burn the crap out if it haha
This is what I have always done. I pack the cooler with towels also. No water tho just 210 than into the cooler for 10 to 13 hours comes out amazing.
That’s how I do it as well. I generally will go till it’s probing very tender, and it’s super “jiggly”. Which I found is normally around 200°F then I’ll rest it in my Yukon cooler (Yeti knock-off from Buc-ee’s) for 8-10 hours. Generally a perfect brisket at that point. But, I think he’s right in that timing is key. And I always do it overnight to try to time is so I’m finishing the cook around 8-10am.
@@kenny240 yeah I just keep my meat probe in it and it usually doesn't get below 160
@@paintballercali same. I use a wireless thermometer for that very reason. Just makes life easier.
Yes, I do it that way as well
Great method!
I’ve been using a yeti to hold for over 12 hours but I pre-heat the cooler with boiling water. Like they suggest you pre-cool with ice. I fill the cooler with boiling water and leave it for a couple hours then dump it all out right before putting the meat inside. Filling the gaps with warm towels. Not as good as a warmer but if it’s all you got. I take it just to or just shy of probe tender.
That's a good method. I did pre heat, dump and refill, but not for a few hours as you do. And I didn't use towels.
another idea, if it hasn't been mentioned yet, would be to top off the cooler with boiling hot water, at around hour 6 or 8 or so, to increase the ambient temp of the cooler and then you could extend that hold time further (?)
what if around the 160 mark you drain out the water and replace it with boiling water to bring th temp back up.. it seems like it should push you through the next 8 hrs or so to get the full 18
Could work!
I had the same experience with the cooler method. Next cook, I'll put a sous vide in there to hold the water temp up around the 150 F mark to extend the rest time longer than the 8.5 hours I got out of just the cooler alone.
Kind of makes the cooler pointless then. Just sous vide rest it
You can drill a hole in the cooler and make a sous vide cooler if you're really ambitious
For a backyard cook, if you have to use the cooler method for something like a party, you might better sustain the temperature if you’re adding cooked items to the cooler throughout the hold period.
Possibly. I use a cooler in comp BBQ to hold temps. But I find opening the cooler even to add stuff drops the temps quite a bit.
It's June and you have snow. You must be in Chapelco Argentina.
I filmed it a few months ago. I'm in Canada
You need to do a hold in a ultrasonic sous vide chamber
I want that rub
I will for sure
Great video man! I'm a sous vide rester and have never used the cooler method. This is very enlightening. I won't be doing that lol. You look like you were trying to cut through a brick. Thanks for doing this so I don't have to
Yea definitely going to probe tender if I do a cooler rest again
For 350 bucks it better damn well hold it. I was just on ebay looking for warming ovens or sous vide steamers to hold my briskets in when you posted this, your warming chest has always intrigued me... how did you make it? What did you do?
there's an explanation here: ua-cam.com/video/-6ocRbEU7io/v-deo.html and there's a detailed how-to on my patreon
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Try Smoke Trails BBQ Brisket Rub on your next brisket! You can get it here: www.amazon.com/dp/B0CBY1DB1F
I just discovered my warm setting on my oven is 160! BBQ just got way easier in my house!
That is awesome!
I am new to your channel.
Have you seen the specs of the Ole Hickory ultra que? Residential smoker.
Temp is 100 degrees to 350 degrees.
You get everything in one smoker - it’s not cheap since it’s stainless steel - but you can use it outside and you can use it without wood or charcoal - easy to use.
Looks pretty badass. It's gas assisted?
@@SmokeTrailsBBQ yes - gas assisted but works without charcoal or wood as well
I never bought a smoker and just happen to have it too on my list.
So, according to (US) government tables, it's possible to pasteurize beef at 130* F if held for 112 minutes at that temperature. It's never totally cut and dry based on these things, but a brisket that gets to 190 would certainly be pasteurized, so I wonder if in reality, holding all the way down to 130* F would be fine? Again I never know for sure-- this is theorizing. (Source from Douglas Baldwin's sous vide tables)
Edit: Note that this wouldn't really help with tenderness or anything. Just thinking "out loud" here re: food safety.
You're right. There wouldn't be much risk. The problem is it's not continuing to cook (significantly) below 150. So the 190 and hold method wouldn't work well. But if you took it to probe tender and rested it for 18 hours until dinner the next day. Probably not an issue. You'd just have to reheat it back up to 140 so it's warm enough to eat.
Couldn’t you just take a couple minutes add boiling water around 5-6 hour mark to get a longer hold?
Possibly!
Great video. This is a common question I see often and now I have a video I can share to answer that question. Thanks!
Cheers man!
have you ever made a video on the sous vide holding chest? You've mentioned it a few times but never showed it in detail (unless I missed a vid somewhere).
there's an explanation here: ua-cam.com/video/-6ocRbEU7io/v-deo.html and there's a detailed how-to on my patreon
Sweet I'll check it out!
So I smoked a brisket for 6 hours and brought it up to the stall. Tallow, paper foil and put it into my oven at 170 for 12 hours. That's as cold as my oven goes.
My wife says it was the best brisket I ever made. They brisket never went above 170.
Smoked in a barrel smoker, over charcoal.
Amazing!
BTW seriously I love your channel, I love the way you experiment. Keep it rockin!
The Barbecue Lab Channel did an experiment with cooler resting and temperatures with a range of coolers. The didn’t pill at 190, but the temp results were interesting.
I'll check it out!
Very interesting. I held my last one fully cooked in the oven for 12 hours and it was overdone. I am going to use a cooler next cook and this was a great help. Thanks and keep up the good videos.
Sounds great!
What temp was the oven?
You can’t leave hot water in the cooler. When you wrapped it in foil it continued to cook and dried out.
My briskets have always been tender and juicy after I reach 203° to 205°. Rest in a warming oven at 150 for 10 to 12 hours. I don't rap in aluminum foil. Butcher paper only with smoked tallow.
Great method!!
Once it's cooked to 190 you hav effectively sterilized it. You don't have to worry about the 140 temp. For ready to eat food (which this is once you cooked it) you have 4 hours (and realistically probably a lot longer) that you can hold in the danger zone. So you could have gone 14 hours no problem.
What temps would you suggest doing brisket on a Masterbuilt gravity series 560?
I've never used it but if the heat is from below I would use a big water pan underneath, start low around 225-250 to the stall, then bump to 275-300 until it's 190. Then hold 18 hours. Or just go to probe tender, wrap and rest 2 hours and slice.
@@SmokeTrailsBBQ the heat source comes from the side shoot but it is a smaller cook chamber. 560 square inches.
@@SmokeTrailsBBQ but your temp ranges seem good to me. I tend to go 25° less than what they say on big offsets because the chamber is smaller.
Hi! I'm wondering if it's the point or the flat that should reach 190? I'm using a pellet grill so the flat will probably reach 190 first? Would it be ok to pull the brisket even if the point didn't reach 190? Thank you for really good and informative videos!
Both. At least 190 everywhere
Great video as usual. I'm eagerly waiting for the Oklahoma joe longhorn reverse flow vs traditional flow video (I have that smoker). 😀
It's already filmed and will be coming out on the Oklahoma Joe's UA-cam channel this month or next.
I have a Masterbuilt Gravity Smoker that can go down to 150 Degrees F. Will ttat work as well as an oven?
It should if it can hold a steady 150
@@SmokeTrailsBBQ Well sir, it holds all the other temperatures steady (250 - 700) so 150 should be no problem at all. I'll tell you what, the next time I but a full packer brisket and report the results here!
@@SmokeTrailsBBQ i meant "get a full packer brisket"
Update: I just did a brisket point using my Masterbuilt Gravity Smoker as the hokding over. Its ability to hold a temperature can be summed in three words: ROCK FREAKING STEADY!
For me, I discovered some time ago that pulling at 188-192 (Point usually starting to probe pretty easy there) and then hot holding in my YETI Tundra 45 for 11-13 hours triple wrapped in "heavy foil"-not butcher paper-and TRIPLE hot toweled (I also fill YETI with boiling hot water for 30min first then drain to make environment hot and steamy) gives the perfect bark, texture and overall tenderness virtually every time (not overly "fall apart" tender like my oven kept doing even offset to 150 degrees) and she's still above 140 internal after 13 hours-YETI holds temps like a beast👍...BTW: I also only smoke prime or SRF/Australian wagyu briskets, so I'm sure that's a factor as well.👍😁
Amazing! Sounds like a great method
Whats the max hours you can hold a brisket at 140-150?
Really depends. If you pull the brisket at a lower temp it can hold a very long time, like 24 hours. With a 190 pull temp, 20 hours is as high as I would go at 150. At 200+ pull temp it only needs 10 hours at 150. If you're holding at 140 it's a lot different. You can pretty much hold things indefinitely at 140 (I would say 24 hours max to be safe), but at 140 you're not getting much cooking so it's better for holding probe tender (i.e. finished or near finished) briskets.
@@SmokeTrailsBBQ thank you. Last brisket I did was pulled at 185, then rested it for 14 hours at 150 in my alta sham. I shoulda waited longer, or bumped it up to 160. I need a chart, haha.
Fyi, you’re the bill nye of bbq on youtube.
My brisket was better the second day than the first lol. I have a theory that if you leave to eat the other day is always much better
i took my first brisket to 170 @ 250 overnight; wrapped, took to 210 and let sit in a canvas cooler for 4 hours. it was pretty easy and delicious; next time i'll trim more fat; was afraid of cutting too much off! if i do, more tallow!
Great video. I’m wondering if you have a video of how you set up your sous vide holding chest. I’d love to see that if so. 🤙🏾
Yes I do!
Is that your new wrapping method? Wrap in butchers paper and then aluminum foil?
Yea been doing it a while
@@SmokeTrailsBBQ ok I have seen it where you wrapped in butchers paper, in a pan with a half cup of water and double foiled the pan. Good to know. Thanks.
Have you tried taking it to a lower temp like 180-185 and holding it at a higher temp like 170? For people like me who don’t have the ability to calibrate oven temp, 170 is the lowest we can go
I've experimented with 170 as a holding temp and it's only effective if the hold is just a few hours. 18 hours is way too long at that temp regardless of pull temp.
@@SmokeTrailsBBQ I see, ty. I guess cooler method is the best for me. What I’ve been doing my whole brisket career haha. Thank you for all that you do
There's always quite a bit of tug when I pull my brisket, but it's ok because my wife likes the beefy flavor.
This is a great comment. The higher temperature you cook it at, the less it will taste like a beefy prime rib.
This! The flavor from pulling at a lower temp is unreal. Alot of people are just concentrating on fat and collagen render but the beef flavor is a third element.
Yes!
Have you tried test holding a brisket in a sous vide bath ( submerged ) vs your sous vide holding cooler ( non-submerged )?
Yes! Same result but in the bag it makes for soggy bark
I wonder if you could go to 195 and hold for 8-10 hrs
Yes for sure. I think that's how goldees and some other TX bbq joints do it. Closer to probe tender before the hold
If you don't have sous vide chest, how do you think 18hrs in a warming drawer at 150 with a small water pan in there would perform?
It'll work as long as you confirm it is in fact holding at 150
Did you make a video of the sous vide cooler? I’ve been looking, and I can’t find it.
Watched one of your other videos that talked about suran wrap and the fridge if you aren’t eating it until the next day. Do you wrap in suran right off the smoker or a typical rest first before transferring to suran and the fridge?
Could you just swap out the water at around 8 hours? Drain the old water and dump in some new boiling water?
Yes! That would help
What about an electric roasting pan? Set at 150°
This is what I do and it has worked well for me.
Never tested one but I have not heard great things. inaccurate temps etc.
If you love to bbq, even just for fun or for your family, do yourself a favor and just buy a commercial holding cabinet. They're not that much ($1500-$1800 online) and it's a vital component of any bbq arsenal. Since I began using mine I've made the best food of my life.
You dont know him right..?
It's on my wish list. The market is different in Canada though. They are alot more pricey here. I'd love to get a cvap holding oven one day.
Which cabinet do you have?
Love your brisket technique, been using now since I first found your channel. I’m guessing BBQ places put ALL their proteins in the 150° holding oven. Any reason not to do this for Pork butt, beef ribs, spare ribs, etc?
It works with everything, even whole chickens. Long-hold ribs are superior in my opinion.
Works with everything
Hmm was just thinking. Sous vide hold at 190° pull. What is to long of a hold?
If pulled at 190 it can go as long as 24 hours
Vid idea. @Ballisticbbq did a video on adding fine cut lonestar wood chips in his lonestar pellet grill. Wondering if this could be replicated using different brands of chips and grill as long as the concept stayed the same. I sold my pellet grill because of my disappointment in flavor and bark, but loved the convenience. Thanks for considering.
Get a gravity series or a ceramic grill if you want more flavor and just as much ease as a pellet grill.
Great idea!
I’ve seen people suggest using one of those electric turkey roasting ovens to hold at 150. Certain big box stores have a large one for $59 and it may be a cheaper, easier alternative. Any chance you can test that out?
I've heard from alot of people that they are inaccurate and overcook the brisket. Haven't heard many success stories on them.
This is the way I do it and it has worked well for me.
@@SmokeTrailsBBQ I was thinking that might be the case.
@@SmokeTrailsBBQ I think I’m going to grab one this weekend and measure the ambient and see if I can’t dial it in and maintain a 150 degree holding temp. I can let you know if my results if you’re interested.
@laylaandevan2680 yes let me know!
How does one get a sous vide chest??
Theres an explanation in this video ua-cam.com/video/-6ocRbEU7io/v-deo.html and a detailed how to on my patreon
Have you considered resting for 18hrs in a sous vide bag while submersed in water and held to finish? Chuds BBQ did that a while back (for less holding time) and it came out great ua-cam.com/video/AohVgovKI4A/v-deo.html
Yes. I found that sous vide submerged holding had the same results as other holding methods. I thought all the water surrounding it would transfer more energy and potentially overcook it if held to long but I haven't observed that yet.
Put a portable immersion heater in the water.
Great idea!
Hey bro love your channel I was wondering do you have a (Iberico) ribfingers recipe video?
Not yet!
Is it okay to hold longer then 18 hours
I find 197-199 with 6 hrs ish in cooler comes out great... your results may very
Yep I beleve it!
That Brisket is So tough it makes your blade look dull when your cutting into it. You sharpen? or Do you get new One?
Thanks for watching!
Have you used or thought about heating stones or bricks and placing them in the cooler to provide residual heat?
I have never held a brisket like you do. Normally, cook to 203, rest 1hr, then eat.
Never tried it. I guess they'd need to be hot but not hot enough to melt the cooler haha
@SmokeTrailsBBQ wonder if you could wrap a heated stone or brick in foil and place it on a trivet to keep from melting the cooler.
So good. Legend 👌
Thanks!
I'm gonna try a heating pad in the cooler this weekend
This was my thought exactly. How’d it work for you?
@williamkahney4606 I dud try the heating pad it did work but I found heating bricks wrapped in foil and then in towell worked best
Can I ask why do you wrap paper then foil what is the benefit of doing both?
I like how the fat soaked paper sticks to the brisket and keeps the fat close to it. If it's just foil the fat all slides to the bottom.
@@SmokeTrailsBBQ interesting thanks
What size Yeti did you use? 35 or 45?
35
Thanks! Love your channel!
@@mattcriswell2309 thanks Matt!
You obviously have never had brisket & egg breakfast tacos! When you make it back to the fatherland make a stop at buccees!
Sounds delicious!
Great video!
Thanks!
So I want to 65 quart Yeti cooler oh God 6 years ago maybe so you don't want to put boiling water in there around 200° I have a 6 quart pan that I fill three different times and I know when it's around $200 it's not boiling and that's what you want to put in then close it up for a good hour for an hour and a half then dump your water out put your meat in so you kind of want to time it but that will keep me above 165 degrees for at least 8 hours I've never gone past that so I don't know the simplest way is if you have an electric smoker you could just use that to keep it 150° I've been looking for a small heater that I could put inside my Yeti and use the outlet for the water to run the cord through and make my own cap but I haven't found that yet so that could work with almost any cooler but the yeti does a great job but it's not going to do 18 hours hot
all the way up to 190?
you mean ONLY to 190 lol
Need to take it out closer to 195 197
Why?
You might get better fat rendering that way but you can get similar fat rendering at 190 by holding longer and it will retain more beefy flavor and moisture. That's why I pull at 190
Experimenting Now- Pulled minimum temp 185 in Flat & Directly to cold Turkey Roaster for extended hold. Had added 1/2 c water to Roaster prior to brisket going in. Now I am thinking it’s most likely going to be tough 🤣. Slicing in 2-hrs after 17hr Direct Warm Hold
Do you think it would be the same if you used a equally good but not name brand cooler.. or is the YETI name an important factor? I apologize if you talk about this in the video... I didn't actually watch it
Yeti or Rtic. Other non-rotomoulded coolers will not be as effective
I miss the songs…😁😁
Couldn't you just replace the water?
Possibly. Not sure if it would be enough to pull the temps back up but I could try it
@Smoke Trails BBQ yeah I would think you could replace the water after like 3 hours
Why not just add new boiling water to the cooler at the 8 hour mark???? Duh
I don't really understand why you take your brisket out at 190F when it stills probe tough. What makes meat tender is either temp, or temp and time. So you either got to ensure your resting period is long enough to bring brisket to tender or you need to up the temperature before resting. Where did the 190 F come from? Ws it just a fix idea? Did you get a "cranked up hang up" and now you just stick to 190 F because you somehow think it is the full truth and nothing but the truth? I've seen you cook and eat more then a few tough briskets this year. Why not man up and adjust your thesis, cos it ain't working right according to all the tough brisket you ate. Cooking ain't rocket science, if you eat tough meat, just take notes and be sure not to do it the same way next time. Keep resting brisket at 190 F and you will have more tough briskets on your hand.
Do they look tougher to you than a grilled prime filet mignon cooked to rare, or a prime grade prime rib eye steak?
It tastes better, retains more water and it's generally the best method I've found. If I find a better method rest assured I will abandon this one. But if anything I'm moving toward finishing at an even lower temp like 170 or 180 and figuring out the back end hold times and temps needed to get to probe tender.
@@SmokeTrailsBBQ I fully agree. That is a game changing method that you have come up with. Looking forward for your experiments at lower than 190 F.
@@SmokeTrailsBBQ Thx for taking the time to explain it, ok so I was a bit harsh. I hate wasting food, so I have not yet tried this. But now you turned med around, so ok the next brisket I will try it your way. 190 F then rest for 18 hours.
@@CoolJay77 If your steak is tough, there is always sous vide to keep it tender yet rare.
Won't buy or use a Yeti thanks to their anti 2nd Amendment stance.
No one asked
It's ok snowflake, this a bbq channel...why bring politics in here? What a sad life you must live 🤦♂️
My German name Schnabel has to agree with you, don't need another Hitler uprising, keep your guns, be a Patriot, don't retreat & don't back down! American Constitution & Bill of Rights are there for a reason, our American for Father's died for are Freedom's, #1 The Bible & remember Jesus is Lord
Thanks for watching!
Well this was a weird comment