If a brisket is ready to pull off the smoker (WSM)
but won't be eaten for 5-7 hours, how would you hold/keep it during that time without taking away from the goodness/texture/taste? Meathead recommends up to 4 hours in a faux cambro. I was thinking of leaving it tightly wrapped in the oven at a low temp of around 95 degrees. All suggestions are appreciated!
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Don't let your meat internal temp drop below 140F for an extended period of time. I have held a brisket in the oven for 7 hours at 175F and everyone thought it was great.
Most residential ovens won't go below 170 or there about. Many ovens do have a way to calibrate the thermostat. If you calibrate it 30 degrees higher than it actually is, then 170 would actually run at 140, keeping your food at the perfect temp. Use your temp probe in your oven to make sure and don't forget to recalibrate it when you're done.
It is easier to do it at 170 like mentioned above.
I've used my vertical pellet smoker as a holding vessel with excellent success. It will stably hold 150F/65C, fluctuating no more than 5-10 degrees (provided one uses a full water pan to get that thermal mass). Either in an oven or with this approach, I've found that it's important to cover the cut with foil to prevent it drying out during the hours of holding - learned that the hard way! Good luck.
I’ve cooked meats like brisket, pork butt, etc and did the cambro thing overnight and in the morning the meat was still really hot and was still painful to pull and shred by hand.
holding cooked brisket for extended time?
Comment