So, I got volunteered to cook in a bragging rights type brisket comp today. I gladly accepted the offer to represent the people that nominated me. I started with 16lb prime grade brisket. Trimmed and brined 48hrs ago. this morning I injected with wagyu beef tallow and used my variation of BBB rub. Serving time is 8pm tonight and the brisket has exited the stall at 10am (7hrs in). I feel like im going to be done with brisket more than 4hrs prior to serving. I have a food proofer/warmer someone gave me last week that I can hold it in wrapped in butcher paper. What's the time and temp I can hold it at for best results?
-
-
I have held finished brisky, wrapped with tallow or au jus, in my kitchen oven at 170 for as many as eight hours.
Excellent results. -
I would strive to hold around 150F if possible - this can be a challenge. I have actually looked into commercial holding ovens, but it's an investment. Gotta do a lot of brisket to make it worthwhile.Comment
-
We have a 32 tray at my work place, but unfortunately I'm not at work to use it... I have this smaller one that will do 6 full sheets. I'm confident it'll hold temp. I'm just concerned about quality going down being this may be my longest hold.Originally posted by DogFaced PonySoldier View PostComment
-
Mad Scientist BBQ (Jeremy Yoder) recommends extremely long (12+ hour) holds. I accidentally had to hold one for 15 hours one time and it came out great. The closer to 150F the better. One trick I used was to throw the brisket under the broiler for a few minutes at the end to re-crisp up the bark a little bit since it was starting to get soft at that long of a hold -
jhoskins Neat trick putting the brisket under the broiler to crisp up the bark, I'm going to have to try that next brisket cook.
-
-
Oh man, I have held briskets for at least 8 hours. No joke. I find they get a little crumbly at that time, but they are still killer! So, so good.
You will be just fine. Let it buck!Comment
-
Agreed, too long and especially if you can't keep the heat down, they get crumbly (aka overcooked). I am going to try pulling my next one at 190 with a foil boat and hold it at 150F. -
realdocBBQ yeah I want to try a foil boat at Thanksgiving. I’ve seen videos where the hold them over 12 hrs that way.
-
-
So, I held the brisket at 150 for 8hrs in butchers paper. It held all the moisture and was still like jello. The bark did degrade a little, but was still great! The brisket was so tender I could not slice about half of it without tearing it apart. So, I owned it. Served each judge a slice of brisket and helping of pulled brisket. I placed second by one vote and I was the only one that didn't take brisket home. People were literally scraping the crumbs out with their hands after it was over to get more! I'm happy for the kid that won. He was stoked and it'll do nothing but encourage him to be even better! His brisket was very good, but a little milder on the pepper which probably gave him the edge with the NC natives that make everything sweet! Overall I was very happy with my brisket. The best part is a lady came to me said she was born and raised around Austin Tx and that was the first brisket she'd had since leaving that honored the Texas tradition! That was a bigger deal than winning to me!Comment
-
I’ve done 12 hour holds many times in the oven. 170° is the “warm” setting on my oven, so I cycle it on and off to prevent it from overcooking. The one time I didn’t cycle the brisket still tasted amazing, but trying to slice it just fell apart. But those were the best “chopped” brisket sandwiches I’ve ever had!Comment
Comment