This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Brisket - Thoughts on this method?

  • Filter
  • Time
  • Show
Clear All
new posts

    Brisket - Thoughts on this method?

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


    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.


      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.


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


        • GolfGeezer
          GolfGeezer commented
          Editing a comment
          Panhead John Please clarify - which cheeks?

        • Troutman
          Troutman commented
          Editing a comment
          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".

        • FireMan
          FireMan commented
          Editing a comment
          They were moist cheeks none the less.

        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!


          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.


            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.



            No announcement yet.
            Rubs Promo


            These are not ads or paid placements. These are some of our favorite tools and toys.

            These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

            Use Our Links To Help Keep Us Alive

            A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

            The Pit Barrel Cooker May Be Too Easy

            The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

            Click here to read our detailed review and the raves from people who own them

            Blackstone Rangetop Combo: Griddle And Deep Fryer In One

            The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

            Click here to read our detailed review and to order

            Finally, A Great Portable Pellet Smoker

            Green Mountain’s portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it’s also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

            Click here to read our detailed review and to order

            Groundbreaking Hybrid Thermometer!

            Thermapen One Instant Read Thermometer

            The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

            Click here to read our comprehensive Platinum Medal review


            Comprehensive Temperature Magnet With 80+ Important Temps

            Amazingribs.com temperature magnet
            Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

            Click here to order.

            Grilla Pellet Smoker proves good things come in small packages

            We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
            Click here for our review on this unique smoker

            Is This Superb Charcoal Grill A Kamado Killer?

            The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

            Click here to read our detailed review of the PK 360

            Click here to order directly and get an exclusive AmazingRibs.com deal