Long oven rest brisket "like a restaurant"

[TheWizardKnows]

I am looking for pointer or info regarding resting a brisket in am oven for 12-14+ hours.

I have done some scientific research (YouTube) and here is what I can figure out as steps;

• Smoke a brisket as you normally do
• Pre heat oven to as low as it can go, (looks like mine says 155 on the keep warm setting)
• Depending on final temp when pulled let brisket cool a bit so you don't get to much carry over cooking

I am trying to cook this on the 3rd of July and serve it around 2-4pm on the 4th. My concern is at the end of the rest having something I can't serve guests

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[ItsAllGoneToTheDogs]

If your oven does 155, that's awesome... lowest mine will go is 170. I've rested for 12ish hours in the oven tightly wrapped in foil, and kick the temp up to 170 for an hour or so any time the meat was on track to go below 160. If your oven truly holds 155 maybe you can leave it on the whole time, but it probably swings high. Really I only had to bump the temp twice on the long hold. You will lose a little bark but nothing too significant for the average person.

[TheWizardKnows]

Depending on your oven you can calibrate your oven lower. I tested mine with a digital thermometer and it seems like it was closer to 160ish. I have seen a couple different strategies like putting it in a larger pan to prevent air flow and having a water pan under it so that it doesn't take direct heat. Some of that might just be fancy play syndrome.

[Jerod Broussard]

Let it cool down to about 140 before inserting in the oven. I've even done the boat with that hold leaving the fat cap exposed.

[Dadof3Illinois]

I would just plan on having it finish between 8-10 am and hold in a cooler until ready to serve. If you plan to use the oven, I would be careful and not let that flat dryout.

[TheWizardKnows]

I am running an offset it's not a set it and forget it process. Finishing at 8 am is fine on my Traeger but that's not what I'm using. I did consider going till the wrap on the offset then switch over to the Traeger. I still don't think that gets me to 8am conveniently with sleep

[Dadof3Illinois]

Sounds like you're not wanting to do an overnight cook? You can always take a nap when the cook is finished...LOL. I hope things work out and make sure to share pictures.

[bbqLuv]

This is an interesting topic as per scientific YouTube has led me to believe some of the finest BBQ joints rest their briskets over knight at 160*F wrapped in paper. Never done it but knowing is good. PBR Good

[texastweeter]

Some actually refrigerate their bbq and reheat day of service like salt lick.

[Smoked Transistors]

Chud's BBQ - Demonstrates how he holds his brisket over night in 170 degree home oven soaked in beef tallow wrapped in butcher paper. Final product looks phenomenal.

https://www.youtube.com/watch?v=Z2aD16zFP8E

[TheWizardKnows]

Chud's is one of the YouTube experts that I consult

[fracmeister]

+1 on some beef tallow as a late add before the hold. I did a little experiment with a brisket that came out at 204 wrapped in butcher paper THEN in double HD foil Then in one of those insulated sacks some expensive steaks came in then in towels inside my Yeti. I had a temp probe and could track from the outside. After 12 hours I was still 155. FYI

[jhoskins]

Over at Mad Scientist BBQ, he has talked about the long rest. I held my last one about 15 hours because my M-I-L had SWMBO out shopping longer than expected. It was the best brisket I've made yet. Upon finishing the brisket I:
- Pulled it from the smoker and let it cool down below 180F sitting out
- Re-wrapped in fresh butcher paper with a little tallow and plopped in a Faux Cambro for a few hours
- As the tempted dropped towards 145, I put it in the oven at 170 and then played the "turn your oven off and on" game to keep it above 145 until finished
- I then unwrapped and popped it under a broiler on high for a couple of minutes to try and re-crisp the bark a little bit

Turned out great! Just make sure to not let it drop below 140/145 for an extended period of time

[TheWizardKnows]

I tried the long rest this weekend, around 9pm I pulled the brisket at 190, and didn't wait for it to cool before throwing it in the oven. I just threw a couple more scoops of tallow in the existing butcher paper wrap and wrapped it all over again with an extra layer of paper.

Had it resting in my oven till 3pm, I kept lowering the oven the closer I got to 3pm. My oven seems like it will hold food close to the temp it is set to but it does not stay at that temp itself.



Yellow line is brisket temp,.green line is oven temp.

In the end it seemed to work and the brisket was very tasty. Mostly it let me spread the cooking out so I could spend time with the fam on 4th of July instead of tending a fire all day.

[Sid P]

Good info and thanks for sharing. It sure looks like a win from my angle.