About Me
My name is Josh, not Joey (surprise), and I reside in Central Ohio. I have been grilling since I could drive, and smoking for around 15 years. Over the past couple of years I have gotten more into just cooking, and really enjoy sous vide and the flat top. I find myself experimenting with different foods and new ways of cooking as an outlet to work stress. I use every piece of equipment I own regularly, with the exception of the electric smoker. That only gets brought out on occasion to make jerky.
My favorite beverage is bourbon. I typically have at least 8-10 bottles open at any given time. While I have favorites, I enjoy sampling new and different varieties.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
You can and maybe benefit from a long hold. Two things come to mind however. Be sure to rest the brisket before you put it into your oven or cambro. By resting I mean sitting on your counter lightly tented but exposed. It's important to stop the cooking process. If you probed tender at say 208*F IT (or whatever temp that turns out to be) then you are theoretically at the peak of doneness for that meat. But the meat doesn't know that and if you put it directly in your oven it will continue to cook regardless. That then leads to what I term crumbly pot roast. I recommend you let it ramp down to at least 180*F IT and trending downward. Then pop it into your oven.
The other tip is to wrap it tightly with aluminum foil or have it sitting in a tightly covered aluminum foil pan. Make sure there is some kind of moisture in with it. A cup or so of beef broth is what I generally like to use.
Again a 12 hour rest is certainly achievable and may well be beneficial. Let us know how it turns out regardless. I've never held one more than 6 hours so I'd like to know.
I'm right there with you - about 6 hours is the longest I've held a brisket. My last brisket was a bit overdone I think, as the flat was a bit crumbly. Maybe I need to do as you suggest, and let it cool down a few minutes before popping into cambro? I usually have the cooler, foil and towels all sitting right by the smoker.
The longest I’ve rested a brisket is 6 hours. I couldn’t tell that it was any better than one rested for 3 hours, which is my normal rest time. I have a stack of old towels known as my BBQ towels. When i bring a brisket in it is wrapped in aluminum foil and sitting on a cookie sheet. I unfold one towel just enough that the pan will be insulated from the counter top and set the brisket on it. I then cover it with 2 more folded towels. It works very well for me.
I have read about long rests being beneficial and I’m open to it. This cook is driven by circumstance. I will report back on the results as they come in.
Bronco Pro Barrel Smoker
PBC
Pit Boss 757GD Griddle (2)
Blaz'n Grill Works Grid Iron
Weber Genesis E-310
Original Original Grilla
Smokey Joe® Charcoal Grill 14"
Fireboard 1
Thermoworks ThermoPop
Thermoworks Thermapen Mk4
Thermoworks Smoke Thermometer with gateway
2 iGrillminis - from before they were Weber.
I would agree with Troutman and others, especially on his second suggestion. Wrap it tightly with aluminum foil with some broth. I've never rested anywhere near this long, I'm more often on the other extreme, "It came off the smoker 5 minutes ago, c'mon, let's slice this thing!"
Weber Silver A (fixer upper project, currently sitting dead in my garage)
KBQ C-60
Accessories
Fireboard 2
Weber iGrill Mini
Weber Instant Read
Random Digital Instant Read from the Grocery Store (in a pinch)
Weber Charcoal Chimney
Slick University of Michigan apron w/built in bottle opener
Beverages
Favorite beer(s): Bell's Oberon, Founders All Day I{A, Corona Extra, Heineken, Guinness
Red Wine: Anything dry and under $15 per bottle
Whiskey: Makers Mark French Oak, Buffalo Trace.. anything purchased by other people and shared
About MeReal name: Jesse
Location: Grand Rapids, Michigan
Favorite Football Team: Michigan Wolverines (NCAA) and the Detroit Lions (primary NFL) / Baltimore Ravens (secondary NFL, after the Lions are statistically eliminated from the playoffs... usually by Thanksgiving)
Per Jeremy Yoder, I have rested north of 12 hours, pulled from smoke and let cool to 180F, held it in a faux cambro until it dropped to 140F, then loaded it into an oven at 175F until we were ready to eat it. I put it under a broiler for a few minutes to re-crisp the bark and it was delicious and no-one got sick
Last edited by jhoskins; September 2, 2021, 09:18 AM.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
One time I had one on heat 24hrs, 12 cook, 12 hold. It was crumbly, hard to slice, but tasted mighty fine. If that doesn't bother you then no worries.
FYI after it's done and you hold it 1-2hrs, you could either
A) shock it in a water tight bag in ice water, then fridge...or,
B) let it get to room temp, fridge it...
then reheat it in a 310deg oven (or smoker) for about ~3hrs to get back up to serving temp. I've done this with great results. If simply holding it straight through is easier then so be it.
Agreed, Jeremy Yoder is a big proponent of very long rests - but there's a caveat. He also emphasizes a room temperature cooldown from the normal 200-205 or so when pulled off the smoker until about 180, THEN putting it in a cambro. As mentioned above, this is to stop the cooking. If you go from 205 straight to your cambro, you're likely getting another hour or possibly more of steaming before the temp comes down much at all.
I haven't done it, I've been personally irritated with my brisket the last time or two. I'm going to try his method, though, sometime.
This fits with my last brisket, which went right into the cooler out at the smoker. It was still over 180 a couple hours later, and definitely overcooked - the flat was crumbling some while cutting. I'll let it cool a bit before cambro this weekend.
Comment