Hot Hold Brisket

[GatorAGR]

Anyone ever done a hot hold on Brisket? Thinking of smoking one over night, rest at room temp until it drops to 170F IY then holding in my MES at 150F until serving.

Thoughts, suggestions or other ideas? I’m using a Kamado Joe so it’s always an adventure on long cooks. I worry about running out of fuel, temp varying, etc. I’ll have remote thermostats and I’m try the flame boss fan controller so hopefully that will help provide some consistency.

 

[mneeley490]

I don't have any experience with a Kamodo style smoker, so I can't say how that would work out.
It depends on how long you wish to hold it. You can just wrap in foil, and transfer it to a cooler with towels. It'll stay very warm for 6 hours or more, in my experience.

 

[JIMSMOKES]

I'm a long hot hold fan! One of the reasons I bought a MES.
Brisket still needs to be cooked till probe tender. No matter how long that takes. IMO