- Jan 18, 2020
- 1,241
- 1,023
I want to get some sleep in the "middle" of an overnight brisket cook , but I don't want to let the fire go out and the meat cool off before its done, so the oven is the answer.
BUT my oven, after tinkering with the internal settings, only goes down to a measured 190, even when set at 175.
So what happens if I hold it for say 6 hours at 190?
I am a sous vide driver so I know about lower temps multiplied by time equals cooked meat but how will holding one wrapped and panned at 190 for 6 hours, effect doneness?
All the way cooked, over cooked, ready to go back in the smoker for a few more hours, or what?
This has to be a common problem, so what have you guys experienced with mid cook "hot" holding, in terms of overall doneness in terms of going back in the smoker to get up to 200+degress, or until it flops like a rag doll?
BUT my oven, after tinkering with the internal settings, only goes down to a measured 190, even when set at 175.
So what happens if I hold it for say 6 hours at 190?
I am a sous vide driver so I know about lower temps multiplied by time equals cooked meat but how will holding one wrapped and panned at 190 for 6 hours, effect doneness?
All the way cooked, over cooked, ready to go back in the smoker for a few more hours, or what?
This has to be a common problem, so what have you guys experienced with mid cook "hot" holding, in terms of overall doneness in terms of going back in the smoker to get up to 200+degress, or until it flops like a rag doll?
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