Brisket hold 170 F

[coltranem]

Hi Everyone,
Even using the calibration feature on my oven it struggles to hold at below 160 F. My thought was to cook until probe tender cool to 160 F and then hold between 160 and 170 F. Thoughts. The hld would be overnight so 5-7 hours. At that point I would allow it to start to slowly come down to serving temperature with a cooler.

Thanks,
Mike

 

[tallbm]

Hi Everyone,
Even using the calibration feature on my oven it struggles to hold at below 160 F. My thought was to cook until probe tender cool to 160 F and then hold between 160 and 170 F. Thoughts. The hld would be overnight so 5-7 hours. At that point I would allow it to start to slowly come down to serving temperature with a cooler.

Thanks,
Mike

Hi there and welcome!

If you can get it to hold there, then I think it should be fine.
You could always just let it cool al the way down. Refrigerate and reheat in the oven a while before serving.
OR
You could finish cooking it, let it cool down to like 170F then tightly double wrap in foil and hold it in the oven at like 190F for a couple of hours, THEN a 2-3hours before, just wrap in 3 bath towels and set on the counter until time to slice and serve.

Lots of ways to go about it, just be sure you don't over cook it :D

 

[civilsmoker]

I would pull it and let it cool to 145 then In the 170 whole and covered with some braising fluids… 7 hours is about the max I would hold. Food regs (in my state) allow for a reheat hold up to 8 hours. Fresh at 140 - 145 for 14 max.

However, you could watch the temp and after 2 -3 hours pull it out and let cool to 145 then back in if you are worried about it getting too soft…..

 

[Displaced Texan]

This is what I purchased to accomplish overnight holds. I have held brisket and ribs for 12 hours, turned out great.

Amazon.com

 

[coltranem]

This is what I purchased to accomplish overnight holds. I have held brisket and ribs for 12 hours, turned out great.

[UR unfurl="true"]https://www.amazon.com/gp/product/B01BQNQCIS/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1[/URL]

That is nice but I am not sure the wife is ready for that purchase after we just bought the smoker.

For fun here is the bell smoker doing its thing.

 

[Displaced Texan]

That is nice but I am not sure the wife is ready for that purchase after we just bought the smoker.

For fun here is the bell smoker doing its thing.

View attachment 699822

Check my avatar. I have a Bell Fab as well.

 

[coltranem]

Check my avatar. I have a Bell Fab as well.

Displaced Texan Your posts on here were one of the reasons I got this one.

 

[Displaced Texan]

Displaced Texan Your posts on here were on of the reasons I got this one.

Nice!

 

[SmokinAl]

Great looking smoker!
We use our Emeril air fryer, set at 150 & it will stay there for hours. Of course there is limited space, but for one brisket, maybe two, it is very doable.
Al

 

[801driver]

I would do exactly as you originally stated. Smoke normal, let rest an hour or two, chop, slice what ever and put in a crock pot if you will be transporting and keeping warm elsewhere (their oven could get busy) or put in a large covered foil pan for serving locally. Add plenty enough beef broth to prevent drying, too much does not hurt a thing and hold it in the oven at around 160'. 12-14 hours is not a problem, pull it out of the oven and open and serve. I have done this many times, never any problems.

 

[coltranem]

So I ended up cooking until I felt the bark had set and then wrapping in butcher paper with tallow. At this point the point was around 180 F and the flat 170 F. I moved to oven and finished for 2 hours at 225 F. At that point it was probe tender. It sat on the counter until the temp dropped to 165 F. At that point it went in the oven set at 170 F. The oven temp went as high as 180 and as low as 155 F. So I shut it off every two hours. I did this for about 8 hours before it went in a preheated cooler. Sliced a few hours later. Like a complete noob I forgot to take pictures.

Overall the brisket was good. I think I need a bit more time uncovered to get the bark fully set. Probably could have used more tallow in the wrap.

 

[tallbm]

So I ended up cooking until I felt the bark had set and then wrapping in butcher paper with tallow. At this point the point was around 180 F and the flat 170 F. I moved to oven and finished for 2 hours at 225 F. At that point it was probe tender. It sat on the counter until the temp dropped to 165 F. At that point it went in the oven set at 170 F. The oven temp went as high as 180 and as low as 155 F. So I shut it off every two hours. I did this for about 8 hours before it went in a preheated cooler. Sliced a few hours later. Like a complete noob I forgot to take pictures.

Overall the brisket was good. I think I need a bit more time uncovered to get the bark fully set. Probably could have used more tallow in the wrap.

Congrats on a successful brisket!
Now you have a good idea of how/what you can get away with concerning a brisket hold (the same will apply for a pork butt too).

Yeah I am positive your briskets will get better if you leave unwrapped until the flat is showing about 180F. The point is hard to mess up and will be fine, it's the flat that gives the problems and is the indicator of all things for a brisket. I look forward to hearing about the next one :D

 

[Dustin Dorsey]

I use an Oster 22 quart Turkey Roaster. You have to kind of calibrate it, but I can. hold at 145 for hours and hours. I've held a brisket to almost 20 hours before but that's pretty extreme.