Brisket for lunch. Ovenight hold ?

[Maroun.c]

Planing a brisket for lunch for few friends.
Considering two options

Option 1 more trusted less preferred: start 7 pm day before end around 7-8 am next morning rest the brisket and take a rest till noon.
That's my common way of doing briskets but normally for dinner where I start at around 2 am end at around 2 pm rest in a cooler or hold in oven at 160 time 9 pm...

Option 2
Start around 2 pm day before end around 2 AM on brisket day, long hold in electrical oven at 160 till Round noon then raise oven temp to 180 for an hour before serving.
We're talking around 12 hours gild abd am afraid if drying it up.

I have made a controller with a temp probe for my electrical oven abd I can set on and off temp to my liking and its accurate so oven not working that low or inaccuracy is j
not an issue.

Any tips on what temp to take out the brisket, coo to which temp before holding and holding at ehat temp and what time would be appreciated.

Planning a second brisket point for burnt ends as well and plan would be to hold the same way and then 2 hours before lunch add rub and sauce and smoke for 1-2 hours. Appreciate any tips here as well.

Thanks

 

[thirdeye]

A hot hold works great for briskets and butts. I've gone as long as 17 hours on briskets with no problems at all. If you are holding at 160°, that is fine for a serving temp. I don't see any problems with holding the point with the same method, although I have not done a point only.

My routine is to cook the brisket just shy of probe tender which for me is in the 195° to 198° range, let the internal temp slowly fall to 160°ish, then hold in a roaster oven in the 150° range.

Now, I do inject my briskets, shooting for 1 ounce of injection per pound of meat, and when I wrap I use a boat method with the fat cap up. I add a tablespoon of tallow on the foil and maybe 3 ounces of beef broth, but the brisket will create more liquid. A couple of hours before serving I use a bulb baster to draw off foil juices and de-fat them.

 

[jcam222]

Option 3 - Start at 2 and go hot and fast at 275F , will finish much earlier than 2AM. Hold in oven and get some sleep

 

[801driver]

I also slice and hold for long periods of time if needed. Add a little beef broth and you will not have to worry about it drying out as it will kinda steam up around everything and keep it moist. Let us know how it worked out. good luck.

 

[JLeonard]

In for the report on the finish!

Jim

 

[JeffShoaf]

I've held briskets and pork butts for over 24 hours in an electric smoker (briskets wrapped in butcher paper, butts wrapped in foil) with the smoker set to 150° and was very happy with the results. Note that I smoked in my gravity feed smoker and used the electric just for the long hold.

They were smoked at 275° from around 9 AM until 4 - 6 PM - I need my beauty sleep!

 

[Displaced Texan]

I smoked a 14 pounder (before trimming) yesterday. 8 hours in the smoke, butcher paper, 3 hours finishing in oven, 250°, convection bake. Placed in warming oven at 12:30 am, sliced at 6:30 pm today. 18 hour hold, in case no one likes math haha.

Turned out pretty damn good if I say so myself.

 

[thirdeye]

Placed in warming oven at 12:30 am, sliced at 6:30 pm today. 18 hour hold, in case no one likes math haha.

What was your holding temp?

 

[Displaced Texan]

What was your holding temp?

Not a digital unit, so 140°-160°.

 

[Maroun.c]

Thanks for all the input. I went with a day cook which took about 14 hours (bit longer than I expected) and rested from.2 am till 2 PM next day.

Had an American choice brisket (couldn't find a prime one ) cut around half so basically a point with a pice if flat below it that I did for burnt ends.

And a beauty of an Australian MB6-7 brisket which i think is a bit better than prime. The feel of the fat on it was very different (closer to a glycning feel of it melting on touch like the A5 meat to some extent )
Unfortunately flat was too thin and I knew it wouldn't likely come.out well but as I had no burgers planned for the week and not being familiar with making sausages I went with it as is. U can see on last pic how thin the flat is. I did leave fat cover in it to protect it .

I wrapped around 170 for both briskets, and took them.till 190 for the Burnt end ones and 203 for the full packer brisket.
Let them cool for about 30 min then held in electrical.iven at 155
Here's the oven with the controller and probe to get the accurate holding temp.

Next day 2 hours before lunch I cut the brisket for burnt ends unto cubes and made 3 sets one with no sauce l, one with barbecue.sauce.abd one with barbecue sauce and brown sugar. Placed in smoker for about 1 hour for sauce to be absorbed abd to build a bit of smoke. Must admit we all didn't like the added sweet to the burnt ends and preferred the plain ones.

Both came out amazing but the flat side of the full packer wasn't juicy. Not dry but closer to dry....
One thing I noted is that the salt and pepper for the Burnet end brisket and the rub for the full packer:
Fresh cracked salt and pepper course
Smoked paprika powder
Red pepper
Garlic powder
Both briskets dodnt show the amount of flavours I wished for from the rub although I felt i was adding a bit too much so not sure if I need to add some rub before serving or increase initial amount before smoking

 

[Maroun.c]

Amount of juice when I unwrapped was crazy and brisket was moist and hated great. Bark.was great as well.Not sure if I should have cooked a bit hotter for fat to break down more but this is the brisket for burnt ends I removed at 190... it was smoked cut in cubes for 1 more hour with sauce before serving .... not sure why video of the brisket cut isn't loading

 

[Displaced Texan]

Just posting this to show that long hold times at the right temp, with refrigeration when done slicing, of course, will keep a brisket good for days. This was the same brisket from above once I got to slicing the point last night. Still darn good.

And, no, I don't top the brisket with Reddi Whip.