I'm doing 2 full packers, both about 14 lbs. and they're done way before I planned. I've read several other posts about this, and I obviously can't do anything about it now, but is there some advice that anyone wants to share with how to deal with this?
I double wrapped them in foil about an hour ago at 177-180 IT so I'm guessing I'll pull them in the near future, wrap with towels, and put them into a tight cooler until dinner at 6:00 - 6:30 PM EDT.
Is that long of a hold just inviting "pot roast" ? Of course if I wanted them to be done this early, oh hell no.....
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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.
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You'll be just fine. A lot of folks here have talked about extended holds, some as long as 24 hours. Some even say the longer the hold, the better the meat. Going 8 hours in the cambro will not have any detrimental effects - I've done it numerous times. Enjoy!
>…I double wrapped them in foil about an hour ago at 177-180 IT so I'm guessing I'll pull them in the near future, wrap with towels, and put them into a tight cooler until dinner at 6:00 - 6:30 PM EDT.
Is that long of a hold just inviting "pot roast" ? Of course if I wanted them to be done this early, oh hell no.....
I’m confused. If they’re only at 177-180, they probably won’t be done for hours….
Yeah, you've still got a few hours to go. I have noted when I wrap that it takes an hour or two to get moving again, but it's likely you'll be done a good bit early, still. But keeping wrapped and held for 2, 4, or even 8 hours has been done without issue. Jeremy Yoder talks about it a lot, he holds his 8h routinely.
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What they all said. I've held full packers in faux cambro (double wrap in foil, wrap in old towel, into a cooler) for 5-6 hours no problem. If the meat drops below 140F, move it to an oven set to 170F.
I just pulled the first one, IT was 203-205, it feels good. I've got in wrapped in two towels in the cooler and I'm waiting for the other one to finish up and join his brother in the cooler. Thanks for everyone's comments, it makes me feel better that I'm still ok.
You're golden. Holding them for a few hours is a good thing, and I would argue that it's an important step in cooking a good brisket. There have been times when I have cranked up the heat in order to get it done early enough for the hold.
I always try to build in a 2-4 hour hold, but doing 2 at once isn't something I do much so I'll learn from this cook.
I just pulled the second one, it was 205 IT and feels good too. Both are in the cooler with 2 probes in the Thermoworks Smoke.
I guess we'll see in about 5 - 5 1/2 hours! I really appreciate everyone's time to respond and giving me their reassurances.
If I think about it I'll take some pics, but we've got 21 people coming so I may forget to do that in the middle of getting everything else ready.
Due to time constraints, I'm doing a full packer on Saturday and serving on Sunday. I'll just wrap it up tightly and gently reheat it in the oven Sunday to no more than 140 degrees
I recommend the Wozniak way, it works great: https://amazingribs.com/more-techniq...w-wozniak-way/ I did not do the 310* cook, nor the ice bath chill myself, just cooked normal then let it sit on the counter a few hrs until it got down *near* room temp, then fridge overnight. I did do the reheat as instructed though. The brisket was wonderful, even I couldn't tell I had done a reheat.
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I've done long holds (like overnight) and it can soften too much with too much time, can get crumbly and harder to slice- lots of little bits on the cutting board. I too think you'll be just fine from what you describe though.
I’ve done holds for up to 12 hours, no problems. Wrap tight and toss them in an oven on warm. Most residential ovens won’t go below 170°F, so I cycle mine on and off so it doesn’t get too hot.
I’ve done this several times. When I discovered it I realized I didn’t have to stay up all night cooking anymore. When cooking for lunch I’ll cook the night before. When it’s time to wrap (midnight or so) I toss it in the oven at 250 until it’s probe tender (usually 5-6am), then turn it to warm. Delicious brisket for lunch AND. I got a reasonable amount of sleep!
Just as proof that they did indeed turn out well. The point on both were a bit crumbly as Huskee suggested, but overall I was happy with them and the guests were very complimentary, but then again they were hungry!
Once again I appreciate the responses and advice from everyone. Have a great weekend.
After mine get to probe tender, I will remove from the heat and open the package until it drops some (180) and then put in my cooler or usually the 170 degree oven for a couple hours. That's if my cook doesn't get jacked by the brisket taking longer than expected which happens.
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