KBQ - The "Maiden Voyage"

[kmuoio]

Beef Ribs this Wednesday - not my Maiden Voyage on the KBQ, but first time with Beef Ribs and still a KBQ newbie and looking for guidance.

Here is my plan:
1) 24 hours of dry brining - will cut Beef Ribs into 2 rib sections
2) slather with mustard + Meatheads Big Bad Beef Rub
3) KBQ at 250 (lots of conflicting info on this -- Aaron Franklin says 285 and Meathead says 225)
4) water pan at bottom of KBQ
5) Expecting this to take 10 hours (6 lbs of Beef Ribs - including bones)
6) Will spritz with water every hour after the 5 hour mark
7) Look to hit internal temp of 203 degrees
8) Let Beef Ribs rest for 30 minutes before serving

What am I missing? Any other thoughts here? Or changes I should make to my plan?

[kmuoio]

Thanks EdF and RonB.

Wood is roughly between 15 - 18% water, so water pan is not needed, in your opinion, Ed. I'll try it without.

Ron - thanks for the tip of letting the ribs rest. I will budget more time for that.
Raises another question -- rest the beef ribs at room temperature or in a faux cambro?

[EdF]

faux cambro would be my wager.

[RonB]

What Ed said.

[Spinaker]

Beef Ribs this Wednesday - not my Maiden Voyage on the KBQ, but first time with Beef Ribs and still a KBQ newbie and looking for guidance.

Here is my plan:
1) 24 hours of dry brining - will cut Beef Ribs into 2 rib sections
2) slather with mustard + Meatheads Big Bad Beef Rub
3) KBQ at 250 (lots of conflicting info on this -- Aaron Franklin says 285 and Meathead says 225)
4) Expecting this to take 10 hours (6 lbs of Beef Ribs - including bones)
5) Will spritz with water every hour after the 5 hour mark
6) Look to hit internal temp of 203 degrees
7) Let Beef Ribs rest for 30 minutes before serving

What am I missing? Any other thoughts here? Or changes I should make to my plan?

1) Perfect
2) IMHO, you don't need to slather with the mustard. You can but I have never found it to be essential. The rub will adhere just fine with a damp meat surface.
3,5)KBQ at 250 F sounds pretty good. Don't worry about nailing an exact temp. Your KBQ will fluctuate, just like an indoor oven. So if you are setting it for 250F, it will average 250 F, not keep it there indefinitely. Suggested temps are guidelines, not set in stone. What works for some, doesn't always work for others. Plus, the KBQ acts like a convection oven, so it will cook much faster than other cookers you are used too. Plan on 10, but don't be surprised if it is one waaaaay faster than that. Especially with that small of a rack of beef ribs. I would bet you will be there at about 5-6 hours @ 250 F The KBQ can power through a stall like it's nothing, and with beef ribs, I have found that this is the case more often that not.
5) I skip the Spritz, I did it for one cook and I did not see the benefit. The KBQ throws so much flavor in the box, that anything you spritz on is drowned out by the smokey nirvana that is the KBQ. (IMHO)
6) Finishing temp sounds good, but make sure to check for probe tenderness at around 195 F or so.

[kmuoio]

OK -- Aaron Franklin talks about this probe tenderness - the "melted butter" feel. I think I'm going to start testing around 180 to see what "tough" feels like so that I'll know when tenderness sets in.

Does 195 F and "probe tenderness" mean these beef ribs are done?

[RonB]

You don't have to go to 195* and probe temp - think sous vide. If you maintain a lower temp long enough, it should be tender. It's the tender part that's important.

[Spinaker]

As my friend Ron mentions, probe tenderness is all that matters, temps are suggestions. So around 195 F things can be probe tender. Sometimes its hotter. I find that it is usually at that 202 F mark. 195 F is just where I start.

[BBQ_Bill]

kmuoio you are using a KBQ, with a fan moving hot air around.
Aaron is using a large off-set smoker, with air flow, but NOTHING like the air movement in a KBQ.
Aaron's temperatures are hotter but when I did my 1st beef ribs trying to follow his instructions, I was running WAY too hot at 275°F.
My ribs were "sizzling" like crazy and basically drying out terribly, yeah... they were dehydrating.
BAD!
-
So...
I kept at it, trying this and that until I got them to come out really good.
Took awhile, but my beef ribs are now "To Die For" according to my customers and eaters.
-
Take heart...
Beef Plate Ribs (the BIG 'uns) are easier than brisket to master, by far.
Start by following Aaron Franklin's video on Beef Ribs.
Trim the heavy thick fat off, but leave a layer.
Go bone side down in the KBQ.
I put a water pan in the bottom and another in the lower slot to make a channel for the hot air to move through and pick up moisture.
A heavier rub than what is used on Beef Brisket is good for me because they are quite fatty and can handle it.
My very best temperature has been 235°F. (AVERAGE)
The fat renders but they don't start sizzling at that temperature.
Top poppet completely closed and bottom poppet full open.
Firebox lid on.
I spritz mine every 45 minutes until they hit about 150°F.
I then spritz every 30 minutes from 150°F to 175°F.
Finally, I spritz every 15 minutes from 175°F until done.
Just remember that towards the end they will dry out quite easily so keeping them moist is important.
Aaron said this and it really is a fact in my experiences.
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Rotate and move them if you have any that seem to be "in a hot spot".
Especially towards the back by the manifold.
Watch for sizzling and spritz that sizzle to stop it and drop the heat by 5°F.
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They will generally probe quite tender when done, but check out Aaron's instruction about pushing the probe through the membrane.
GOOD info there.
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I have had so many positive comments and orders for Beef Ribs it is unbelievable.
The KBQ produces bark on beef ribs that will "blow you away" my friend!
-



Smoke On!

[EdF]

Really helpful, BBQ_Bill!

[BBQ_Bill]

Thanks bro!

[BBQ_Bill]

Please note that your spritz can be almost anything, but alcohol seems to make things bitter for me so I went with Aaron's Apple Cider Vinegar and it is good.
You will NOT get a lot flavor from spritz, BUT spritz is important to me for two reasons:
1) It keeps the surfaces from drying out.
2) It causes the surface to attract smoke. (Creating more luscious bark)
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Your ribs will attract more smoke because of two things spritzing does.
1) It cools the surface in which a cooler surface attracts more smoke.
2) It moistens the surface, in which a moist surface attracts more smoke.
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Go HERE for for the science of it all.
This link/page contains Dr. Blonder's information regarding smoke adhesion to your meats.
(Great Info)

Smoke On!

[kmuoio]

BBQ_Bill - thanks for all of this detail. I'll share details on my progress

[BBQ_Bill]

You are welcome my friend.
I have brisket and beef ribs down.
For other things, ask some other smoking dude or smoking dudette.

[kmuoio]

Thanks BBQ_Bill, EdF, Spinaker, RonB - so here's what happened with my Beef Ribs maiden voyage:

• Cook Time was 7 hours! So glad I was paying attention! 10 hours would have been a disaster!
• Rotated Beef Ribs around 5 hours - next time, I'll likely do this more frequently (and earlier in cook) as the ribs towards the middle / back of the KBQ rack cooked WAY faster - were done much sooner. Rack height in KBQ seemed to have less impact than distance from manifold (@BBQ_Bill - you mentioned this - now I know what you mean)
• My wife (who is not a big fan of smoke) said these Beef Ribs were her favorite thing that I've smoked. They were really great and I know I can improve on them next time
• I did use water pan as earlier smokes have been dry - I didn't spritz though.
• Fire went out on me once - easy to restore. Actually this probably saved ribs from being destroyed as they may have been done at 5 hours and I wouldn't have expected that
• "Butter" feel of the meat was very easy to test for. Thought I wouldn't recognize it with my limited experience, but it was really obvious.
• KBQ getting easier and easier to use - not as stressful as first few cooks.
• As a novice, I have no right to prepare BBQ that tastes this good. It's like cheating!

[Spinaker]

The KBQ has plenty of air movement, so the humidity has VERY little impact in the cooking chamber. Water pans can also hinder bark formation. There is no need for one. Use one if you want, but I don't see the need. ComfortablyNumb

[Spinaker]

hahaha, yeah I know. The old water pan argument gets me going sometimes. My apologies if I came off a little heavy handed. ComfortablyNumb

[kmuoio]

Meat was very moist - Spinaker I'll try the next few cooks without the water pan and see what happens. My first cook (pork ribs) were really dry - but that could've been from it being my true KBQ maiden voyage.

[BBQ_Bill]

Spinaker my friend... I hope we can agree to disagree about water in the KBQ.
My problem was two-fold... and needed a solution.
My briskets were turning into "Rocks" on the bottom side of the meat.
With 4 briskets, this was happening on the very bottom rack of my KBQs.
Note that this problem was NOT a one-time oddity, this was happening over and over.
-
They were SO BAD that I could not cut through the bottom of that #4 brisket (Please see my drawing) with a very good solid knife.
I basically, had to "Hammer" my way through about 1/4" of hard, dry meat on the bottom of the flat on # 4 brisket and sometimes the edges of #3.
I started rotating like crazy, every 45 minutes.
# 4 went to the # 1 rack, #3 went to the # 2 rack.
Everything got 180° rotations. It was a real drag!
Upon contacting Bill Karau about this problem, he stated that the meat was simply "dehydrating."
We are talking about a lack of moisture inside the KBQ here and the dry intense heat simply drying out the meat...
Bill went on to say that there is a very large amount of heat that makes it to the bottom of the manifold in the rear of the KBQ cooking chamber.
This heat was basically dehydrating the meat on the bottom side, and making it very much like hard jerky.
Upon opening the wrapping paper, placing it on the cutting board, and slicing the meat, I told my customers that this hard meat was so good (the dry meat) that there were arguments as to who got this part of the brisket.
(Yup... I was not telling the whole truth and nothing but the truth)
It WAS a very tasty jerky, but NOT what I was wanting to slice, weigh up, and sell.
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Bill Karau stated the following... "Aaron Franklin says to use a water pan, so who am I to argue?"
He went on to say... "Put a full-sized pan in-between the bottom rack of meat, in the bottom slot to keep the intense heat off of the bottom of that lower brisket."
And...
He suggested I go with Fat Side Down to help prevent dehydration as well.
I decided to start using a water pan in all of my cooks and a barrier channel in the bottom of my KBQs to direct the intense heat from the bottom of the cooking chamber away from the bottom of that lowest brisket.
[Go HERE (post #4) to see a photo of this set up]
The results of adding water:
1) My fan blades then became much more covered with smoke after each cook (The difference was very obvious)
2) My product overall had a thicker bark.
3) My bottom product no longer dried out.
I had been using a stainless steel water pan in-between the fire and the meat for many many years in my off-set smokers.
Now, in my KBQs, this water pan was placed in-between the main heat source, and the bottom meat (Brisket) in my KBQ.
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After I added this barrier, went fat side down, and moved all meat AWAY from the manifold and towards the door, my dehydrated meat problems went away.
Please note that the heavy black areas on the meat in my drawing were dehydrated, I am talking "big time" dry.
This problem had very little to do with the quality of the prime brisket I am using.
So...
Water and spritzing aside... at the VERY least, I STRONGLY suggest that one move the meats away from the back of the cooking chamber, more towards the door, and go fat cap side/bone side down, with the point or fatty end of a brisket towards the manifold.

Respectfully,
BBQ_Bill

[Spinaker]

To each their own, my friend. I always cook my briskets fat-side down. I do use a pan on the bottom of my KBQ, to catch drippings. That pan is empty when I put it into the KBQ. I think this helps to shield the briskets from the high heat at the bottom of the KBQ.

[Spinaker]

Honestly, I have not had any briskets turn to jerky on the under-side. So I suppose that may be because I always cook fat-side down and I use an empty pan to block that heat at the bottom. I am firing up this weekend, so maybe I will add a water pan to see what happens.

[BBQ_Bill]

Agreed.
Fat side down is the ONLY way I cook/smoke brisket now

[DSiewert]

The comments about dry meat surprises me. I've been using the KBQ without a water pan, and without spritzing and I've had amazing results. I'm wondering if some of the problems are due to using kiln dried wood. I've found a local firewood supplier that will sell fresh-cut wood. I've used mostly oak and hickory. I've tried apple and cherry, but when I'm pulling clean smoke, it doesn't seem to make much difference. Clean smoke seems to be largely species agnostic. I stack the wood and let it sit about 3 or 4 months before using, but I suspect it still has considerable water content. Kiln dried wood will burn quicker and not supply the moister to the cook chamber that the design expects. I do have a one inch hotel pan in the bottom slot to catch drippings and make clean-up easier.

[EdF]

That matches my experience so far.

[BBQ_Bill]

My wood is straight from the location it was harvested, no kiln drying.
I would tend to agree that the problem revolves around the location of the meat next to the manifold as well as the fact that a majority of the heat comes from the bottom.

[BBQ_Bill]

My experience with both of my KBQ's using Oak, Mesquite, Pecan and Apple wood is that meat towards the back, if too close to the manifold tends to dry out quicker.
I've noticed that the meat is darker on the end near the back of the cooking chamber, but it gets hit with the smoke and ash and heat before the rest gets anything, so that is a consideration as well.
For me, thin cuts of meat when placed closer to the manifold seem to suffer from drying out more than thin cuts in the middle of the chamber.
Also have seen others photos of KBQ meat still sitting on the racks, and the end of the meat positioned closer to the manifold is darker, so I assume it is also dryer?
There is more air movement right next to the manifold, so to me, that would seem to make items in the direct "path" of that hot air dry out faster.
-
In cooking somewhere close to 150 briskets, I have discovered that by placing the fatty end (point) of the brisket towards the source of the heat which in our machines is the manifold, and then keeping it positioned closer to the door helped to keep the moisture higher in the areas towards the rear of the cooking chamber.
And, spritzing that area more has helped my cooks as well.
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I called Bill Karau quite awhile ago, and explained that my brisket on the bottom rack was like a rock, and he asked me if I was going with fat side down.
When I said, "No, I am cooking fat side up." He suggested that I try "Fat Side Down" on my next cook.
I am pretty sure that this action alone will prevent the meat from drying out like it was.
We all know that the fat cap and the layer of fat on one side of a packer brisket is a great barrier against whatever heat source is used to cook it with.
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Mr. Karau is also the one that explained that the majority of the heat goes to the bottom of the cooking chamber in the KBQ, and suggested the "slot" idea.
I am pretty sure that the drip pan deflects that major "bottom" heat to the sides, thus helping disburse and distribute it as well.
In this discussion I mentioned to Bill Karau that I was going to use my Kestrel and a plastic front on the KBQ to actually record the velocity of the air as it comes out of the manifold.
This way, I could intelligently adjust the manifold louvers to achieve an even airflow and thus a better heat distribution throughout the entire rear area of the KBQ cooking chamber.
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Back on the moisture in the cooking chamber note...
There are some well known cooks that use a water pan, and some well known cooks that do not.
There are also some that spritz such as Aaron Franklin or mop like Tootsie Tomanetz and others that do not.
I personally spritz and use a water pan because I like the results I get with them.
I've tried going totally dry and the meat was not as moist for me.
It could have been a total coincidence, but simple logic tells me that meat loses moisture as it cooks if the chamber has less moisture than the meat has.
Also...
Adding moisture (more than what is inherently in the wood) cools the meats surface, and that fact alone attracts more smoke to the meat surface as proven scientifically.
A damp, moist surface also helps to built better bark for me, and most all LUV that bark, no?
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Your KBQ fan blades will tell you if there is plenty of moisture in your smoke as they will grow "bark" as they become moist and the smoke adheres to them.
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As for me, I will continue to cook with added moisture and hold my product with added moisture.
The bottom line was spoken well by others here, "To each his or her own."
BBQ Bill

[kmuoio]

Not sure where to put this, so going to stick it here in connection with your comment about the bark on the fan blades. Anyone up for making a YouTube video of cleaning the control box? I haven't cleaned it since my August purchase and I'm guessing I'll need to clean it soon or risk damage. Anybody willing to create a video of their next full KBQ cleaning?

[BBQ_Bill]

Bill Karau in his KBQ Owners Manual on page 12 of 12 states the following:

Every 100 operating hours:

1. Invert the Control box on a table or bench.
2. Using an old toothbrush and/or compressed air (the canned stuff works OK), clean most of the accumulated soot from the fan blades and the spring sensor retainer assembly. There’s no need to be fastidious - the radial impellers are designed to run dirty.
3. Check that the fan blade tips are co-planar by manually spinning the blade and eyeballing it from the side. Push/pull any errant blade tips into alignment with your fingers.

DO NOT USE LIQUID DEGREASER ON YOUR CONTROL BOX - IT’LL RUN DOWN THE MOTOR SHAFTS AND DEGREASE THE BEARINGS, TOO.
DOING SO WILL VOID THE WARRANTY

[EdF]

That is a great tip about the canned air. Thanks!

[BBQ_Bill]

kmuoio basically, I clean my control boxes after each smoke with an old toothbrush and compressed air.
Be sure to clean the soot off of the spring enclosed sensor, or your on/off temperatures will start to get weird on you.

[BBQ_Bill]

overeasy
Welcome to The Pit!
-
Your question is an odd one where you said...
"Fired up my new (KBQ) cooker today for three slabs of spare ribs.
The ribs cooked beautifully but I'm very surprised how little smoke there is on them.
Almost like oven roasted.
Both poppet valves were open for the whole cook.
I'm using oak for fuel.
Very surprised by the lack of smoke.
Any ideas for increasing the smoke flavor?"
-
Well...
the very first thing that comes to mind is the length of time in the smoke.
Next, Oak is quite mild in it's flavor, with Mesquite and Hickory generally having a stronger flavor profile.
The real question is this...
Did you keep the lid on between wood adds?
With the lid on, a larger amount of smoke is "forced" through the coals and into the cooking chamber.
Also, at what temperature did you smoke them at?
I am thinking "Hot and Fast" would mean less time in the smoke.

[overeasy]

Well my temps were 250 -265. And no I left the top off the whole cook! I haven't seen anything that mentioned the top and using it
during the cook and why until now. Thank you! Will give that a try next time. I used a hotel pan with water on bottom rack. They were done in about 4:20 hrs
Nice, tender and moist. Just no smoke.
Thanks for the help,
Dave

[BBQ_Bill]

overeasy
Way back when... I was having trouble with my lid sticking as it expanded from the intense heat.
This was on my 1st KBQ.
(On my second KBQ not so much, as Bill Karau increased the clearances on the newer lids)
Even though it was frustrating when it came time to add wood, I kept on using the tight lid during my very 1st smoke (The Maiden Voyage) of 2 briskets.
I just pried it off, added wood and as it sat on the concrete below it cooled, shrunk, and then went back on somewhat easily.
-
I don't recall exactly when I gave up on the lid completely and stopped using it entirely.
But as time went on and I smoked more briskets, I remember that I had become VERY weary with this sticky lid.
In frustration, I made the decision to simply quit using it, figuring it was not needed.
My thinking was that the lid was just a useless hunk of stainless steel and definitely a "royal pain" to remove after it got hot.
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What happened after this was I began noticing that my brisket bark was nowhere near as dark after the same amount of time in the smoker.
I found this odd...
You see, I REALLY like Central Texas Style Black Thick Bark.
I was confused as to why this lack of color was happening and so I started leaving the briskets in longer and longer before I wrapped trying to get more color.
They were in the smoke for up to 12 hours as I was trying to get dark thick bark. I wanted them to look like a meteorite, I mean REALLY black!
-
We all LOVED those 1st "lucky" briskets but the thick luscious Central Texas Style heavy peppered bark was basically just not the same as it was on the "Maiden Voyage" ones.
WHY I asked, are these current briskets I am smoking NOT as dark and as "barky" as the very first two were?
I was truly mystified, really I was.
My BBQ helper Mike and Linda my wife who also helps out adding wood were baffled as well.
In thinking about it, the thought came to me that "It's just Beginners Luck" Bill, you just lucked out on those 1st ones.
-
Here I was an accomplished BBQ dude, a self proclaimed "master" of cheap off-set smokers producing quality smoked meats for friends and family for years.
Why couldn't I solve this mystery, this lack of dark color in the time it took to get it on the first KBQ smoke?
So I tried to analyze and think the problem through asking myself...
"What happened then, that is different now?"
I had excellent records thanks to Mike, so I scoured them for clues.
Same temperature.
Same wood.
Same spices.
Same spritz.
Same timing on all temperature probe checks, water adds, and spritzing so what was the blasted difference!?!
Nothing... nothing in the notes helped.
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As time went on, I was sitting out on my favorite bench watching my KBQ and started videoing the action of the smoke as the unit ran.
I watched and saw the smoke pouring out of the top as the draw fan stopped.
Suddenly, the "light bulb" came on. It was my "Eureka" moment!
The only real difference was that I had used the lid the 1st time, and then I had simply quit using it in frustration!
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Bill Karau made the lid for a reason, right? I said to myself.
From that day on, I started using the lid on every smoke and BAM!
My dark bark came back sooner and I began wrapping earlier again.
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Some other thoughts regarding the lid are:
1) It helps to keep flying sparks and tall flames in check.
2) It also helps in the conservation of wood.
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Please note that there are fine smoking guys and gals here that do not use the KBQ's lid at all.
They also produce excellent product with their KBQ's.
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I am only trying to help with this odd problem here and can only speak from my own personal experience.
Sharing this "lid thing" is an attempt to help as my thoughts are that darker bark, that forms on the meat quicker, must be from added smoke.
And with more smoke on the meat, more smoke flavor.
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So with that I say...
Smoke On!

[overeasy]

Well Bill,
Cooked a brisket today, with the lid on, thanks to you, and to my surprise it was done, in 5.5 hrs. Yeah< I know< hard to believe! It was a small brisket albeit a whole one, costco prime salt and pepper only, and as luck would have it, my neighbor at work brought some sausage over from Eckermann's to ad to the cook at about 4 1/2 hrs. Anyway, later, maybe 40 min. I wanted to check the progress on the sausage and to my surprise it was already done! actually overdone, 190, so I checked the brisket and it was done too! The bark was not what i want a bit soft and not thick enough. But there was a big difference in the flavor! Much better smoke! So, Im thinking I need to check my cook chamber temps with a different system to double check everything. Defiantly a step in the right direction. Maybe lower temps to lengthen my cook and increase the bark and smoke? How about the water? I have a full steam pan with water in it doing its thing in there. Thats got to be speeding up my cooks. When I open the door and look at the waterpan its got a low simmer going on so i know its spending up the cook. Then there are those of the opinion that you don't need a water pan? So many variables wow! What do you think about water pans in the KBQ? The BBQ turned out pretty good today. Got a couple packs of back ribs at Costco for the next cook...
Thanks for your help,
Dave

[EdF]

So far, I haven't found a need to use a water pan. But I know some more experienced fellows do. What are you using to measure your chamber temps?

The KBQ is definitely faster than my other cooker (BGE) due to convection. But not that fast!

[BBQ_Bill]

You are most welcome Dave.
Agreed, hot and fast means less smoke, less bark.
If you slow it down, spritz to keep the meat moist.
Also, put it in COLD.
I use a water pan, and spritz to cool the surface which slows down the cooking, plus the moisture attracts more smoke, making better/thicker bark.
I cook at 230°F average in the KBQ's "Port" for a thermometer.
This is my method for success.

[BBQ_Bill]

overeasy
Here is a photo I took of one of the 1st two briskets smoked on my "Maiden Voyage" that came from my 1st "Virgin" KBQ.



Both were full packers, trimmed to a 1/4" to about a 3/8" layer of fat.
They were and have been pretty good sized cryovac Swift brand packers at around 12 to 18 pounds.
(I like 'em BIG!)
Biggest one yet was right at 24 pounds I think... a MONSTER!
-
Larry, my old butcher would open the cases, and go through them, choosing the big ones with the thickest flats for me.
I was buying 3 to 6 at a time way back then.
Anyway...
Temperature on this 1st cook was 225°F average I do believe.
I'm almost positive that I used a water pan and for sure did lots of spritzing during that 1st smoke.
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At about 9 hours, I spritzed again, and wrapped each one in spritzed 40# doubled up pink butcher paper.
Both then went into a moist oven and continued at 250°F average (not a convection oven) until they reached about 203°F in the middle of the flats.
At that time, they were pulled and rested on the stove top until 140°F internally and then they were sliced and devoured.
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After many trials, experiments and mess-ups, I am pretty satisfied with my current procedure for brisket Dave.
Am going with a totally different beef source, a rancher.
Still going with clean smoke for 9 hours before wrapping.
They then continue cooking until they are close to being done.
However, I now go by feel, as well as by probe feel, plus I check them for being "floppy" while looking for "ALMOST" done in the center of the thickest part of the flats.
They then each get their own temperature probe inserted into the thickest part of the flat.
Next, they rest still wrapped at a controlled temperature of 110°F and at 90% relative humidity until the thickest part of the flat where the probe drops to 145°F to 150°F or so.
I then open and add liquid inside the butcher paper and re-wrap.
They are then moved into holding at 150°F and at 75% relative humidity for around 10 to 15 hours. (Depending on my schedule)
Resting and Holding are NOT the same thing.
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I've been told by more than one customer that I need to enter BBQ contests with my brisket, but am simply too busy working full time plus keeping weekend customers happy.
Am basically not interested in the competition scene at this time.
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Smoke On!

[lostclusters]

Good info, thanks Bill!

[BBQ_Bill]

Just hoping to help as best I can is all.
Not saying my way is best at all, just sharing the most recent procedure that works and produces a consistently high quality product according to the "eaters".
I used my oven to hold in before I purchased the two Metros.