Brisket - Thoughts on this method?

[Huskee]

I've done a long brisket hold a couple times when I first started. It made it quite crumbly, more along the lines of pulled beef than brisket. Not what I was after with a brisket myself. This is when I used strictly foil, never dunnit with paper that long. Butts and chucks, where you want to shred/pull, the longer the warm hold the better IMO.

[JeffJ]

I held a pork butt overnight one time and it came out great. I was doing it not to try and make it 'even better'. I did it purely from a timing standpoint. We have an afternoon BBQ the next day and I didn't feel like getting up at 4 AM to get the butt started that day.

[FireMan]

They were moist cheeks none the less.

[Troutman]

Yea that's why he forgot his gift. We had to chase him down as he was leaving to remind him, but all he had to say was "Oh those, just keep 'em or give them to the homeless".

[GolfGeezer]

Panhead John Please clarify - which cheeks?

[Panhead John]

A lot of people don’t know this but……afterwards CaptainMike took me outside and expressed his heartfelt thanks for such an expensive and lavish birthday gift. He won’t admit it, but he actually broke down and cried. I pulled out my hanky and dabbed his moist cheeks, all the while gently comforting him.

[Troutman]

I must admit I personally witnessed the unveiling of the first edition of the Panhead John signature series plates given to CaptainMike on his birthday. It was indeed a tearful moment, one that will live in my personal memory for a lifetime. I'm blessed to have been part of such an ostentatious event.

[Santamarina]

I’ve held many briskets and pork shoulders overnight in a warming oven with great success. Can’t tell much difference between a 2-4 hour rest and 8-12.

After wrapping the meat in butcher paper then foil, I toss’em in the oven on warm and go to bed. The oven eventually hits ~170°F. I turn it off when I wake up and let it naturally cool until lunch…keeping a probe in to make sure it stays above 140°F internal. Have t had any dry out using this method.

Started doing them this way a couple years ago when I wanted to serve brisket or pulled pork for lunch, but also wanted to get a good nights sleep!

[FireMan]

jhoskins , you might be on to something of astute observation. Ol’ Randy did show us his way around a brisket. But, BUT, plating, yes, that is very much in Panhead John ‘s acumen of settings aka. his line of dishware (cups & plates to those in Oconomowoc) & fine eatin utensils, yessir. Panhead, just might show us the way.

[Panhead John]

jhoskins Thanks for the accolades! I always appreciate the extra PR from beloved members such as yourself.

[jhoskins]

No no, Randy’s brisket deserves someone dedicated to the craft of plating food on the highest quality plates possible, someone like Panhead John

[FireMan]

Hey, checkout Randy's brisket! worth a consideration, just sayin. Troutman recommended it, just sayin.

[Troutman]

Not sure about 12 hours but Jeremy is a big proponent of resting low and slow cooks like brisket. Here in the Pit we always recommend a minimum of 2 hours on a full packer, the more the better. Something good happens when the meat is allowed to cool down gradually to the 140* or so mark. The proteins relax and seem to give up their juices, not really sure but it seems to work. As to 10 hours or longer, not sure there's any benefit but honestly have never tried. I want to eat my prize not look at it like it's a trophy.

[saneric38]

I saw it too. The end result looked great. I have a brisket to get ready for lunch next Friday. Figured I would try the long rest. Have to be up a little late, so will try to have it done by midnight. Wil use the pit barrel until wrap. I'll smoke the fat down. It will not be wagyu tallow.

[jhoskins]

Came across this video… thoughts on technique? A 8-12 hour rest? What is this madness?

https://youtu.be/kE2RisA2mHY