Brisket, foil boat and holding

[kingofchimps]

Greetings

I've used foil boat method like it. I will be doing another brisket but will need to hold it for about 6 hours.

I've done that in past no problem, but I wasn't using boat method before - just kept it wrapped in paper, then transferred to 150 degree oven.

When using boat, would I let it rest down to 165, then wrap in paper and into oven for the prolonged hold? Or just leave in boat and place in oven?

 

[kingofchimps]

Greetings

I've used foil boat method like it. I will be doing another brisket but will need to hold it for about 6 hours.

I've done that in past no problem, but I wasn't using boat method before - just kept it wrapped in paper, then transferred to 150 degree oven.

When using boat, would I let it rest down to 165, then wrap in paper and into oven for the prolonged hold?

 

[kingofchimps]

Greetings

I've used foil boat method like it. I will be doing another brisket but will need to hold it for about 6 hours.

I've done that in past no problem, but I wasn't using boat method before - just kept it wrapped in paper, then transferred to 150 degree oven.

When using boat, would I let it rest down to 165, then wrap in paper and into oven for the prolonged hold? Or just leave in boat and place in oven?

Left brisket in boat for the 5hr 160-170 degree hold.

Came out perfect.

Thanks for the... help?

 

[Fueling Around]

Sorry missed your thread.
6 hour hold is reasonable hold for brisket or pulled pork after it is cooked.
I get beef or pork up to smoking limits, then foil pan and finish in the oven at 250°.
My oven will hold at 140° and if foil pan wrapped it will not dry out.

 

[chopsaw]

Thanks for the... help?

Stuff gets bumped down the page fast sometimes . Looks like you figured it out . That's really the best way to learn in my opinion , but on a normal day you'd get way more advice than needed . Lol .
I do a forced finish in the oven , then countertop rest , or a long hold with the oven .

When using boat, would I let it rest down to 165, then wrap in paper and into oven for the prolonged hold? Or just leave in boat and place in oven?

For the long hold ( brisket is probe tender ) I let the temp start to fall . This can be done in a cold oven . I leave a therm in the brisket , and when it gets around 170 , I turn the oven on to the lowest setting .
Leave therm inserted and if the IT climbs to high , I cycle the oven off . Temp drops , oven goes on . As to the last part , wrap or just boat , I do both ways . Just depends how it comes of the smoker . If it's already wrapped , it goes in wrapped . If not , it just goes on a tray .