Nuances of LONG hold brisket??

[jjdbike]

Hello friends,

I’m planning a cook for neighborhood BBQ. Doing 2 16lb prime briskets from Costco Business Center in my KBQ stick burner. Adds a side bar, it was my first time at a Costco. It was an ADD, OCD nightmare! I’m luck I got outta there in under an hour and not maxing out my credit card. I did find 2 nice packers that were floppy and had nice thick flats.

Going to cook one till probe tender, rest & cool, portion it out, vacuum pac & into deep freeze.

The other is going from foil boat (after bark is WELL established ) to full foil wrap (Thanks dogface!!!) into 150 degree oven till next afternoon.

What nuances have you discovered for super long holds? I’m thinking I’ll need 20 hours. Two things I’ve read about is drying out &/or overcooking.

As far as drying, I’m going to inject, add smoked Wagyu tallow to the wrap.

Regarding overcooking, I’m thinking I shouldn’t cook till fully probe tender. I’m wondering if 190 might be enough????? Then cool down to limit carry over cooking. Then into 150 oven.

My electric oven is not a high end model. I’m going to test out what the temp range over time to make sure it’s dependable and safe.

Thoughts? Any suggestions or adjustments needed?

Thanks in advance!!!
JD

[STEbbq]

I wouldn’t worry about overcooking in a big thick brisket. It is more of a concern with thinner steaks that have a narrower range for perfect service. I would cook to fully probe tender for sure.

I also think checking the oven temps is good. Some ovens have a hard time being consistent or don’t offer options below 180 or 200. I wouldn’t worry about a 25 degree swing but I’d be more concerned about 100 degree swings.

[jjdbike]

I wouldn’t worry about overcooking in a big thick brisket. It is more of a concern with thinner steaks that have a narrower range for perfect service. I would cook to fully probe tender for sure.

I also think checking the oven temps is good. Some ovens have a hard time being consistent or don’t offer options below 180 or 200. I wouldn’t worry about a 25 degree swing but I’d be more concerned about 100 degree swings.

Thanks STEbbq,
I’m surprised you’re suggesting taking till fully probe tender. I guess the reason I’m concerned about over cooking is the LONG 20 hour heated hold.

Have you ever done a super long hold like this?

Thanks!
JD

[Jerod Broussard]

I'd go to 185 if I'm holding 20hrs.

[Jerod Broussard]

texastweeter 185 internal at removal from the smoker

[texastweeter]

OK makes MUCH more sense niw!

[DennyWoo]

I pull at 185-190 if I'm doing a long hold of 8-12 hours.

[captainlee]

You should probably do some research, I think 20 hours is getting up there on holding times.

[jjdbike]

You should probably do some research, I think 20 hours is getting up there on holding times.

Thanks,
This is my research 🧐
I was hoping someone here would know or have experience with this type of long hold.
JD

[captainlee]

I was thinking about searching USDA or something like that to get guide lines. Or maybe you could find info on the Alto Sham website.

[Santamarina]

I’ve done many 12 hour holds. The main issue is keeping the holding oven at ~150°. Mt oven’s warm setting is 170°, so I cycle it on and off to keep it in range.

The times I’ve ended up with dry/crumbly brisket is when I haven’t paid enough attention to temps and it spent longer times at 170°. Too long too warm and it will dry out. If you can keep it around 150° my experience says you can have moist, delicious brisket with a 12+ hour hold.

I haven’t gone as long as 20, as my goal with the long hold was to get a proper sleep before lunch service…so I’d smoke the afternoon/evening and try to get the finished brisket in the warming oven around midnight for noon lunch.

I still get up every couple hours to check temps, but that’s a lot better than every 20 mins tending my stickburner overnight!

[realdocBBQ]

This, for sure.

[texastweeter]

Bark will suffer, you run a real risk of overlooking it and it becoming crumbly. It will also take on a potroast kind of flavor on a hold that long. Been there, done that, don't recommend it.

[jjdbike]

I wouldn’t worry about overcooking in a big thick brisket. It is more of a concern with thinner steaks that have a narrower range for perfect service. I would cook to fully probe tender for sure.

I also think checking the oven temps is good. Some ovens have a hard time being consistent or don’t offer options below 180 or 200. I wouldn’t worry about a 25 degree swing but I’d be more concerned about 100 degree swings.

Just tested my oven’s temperature and am horrified!
Set on warm at 140 & temp went up to 425! Repeated this several times.
Set it on bake at 170, went into high 300’s. I went into settings and lowered the offset as low as it would allow, which was -30. Now at 140 warm or 170 bake it only goes to 375!

What the hell?!?
I tested & used the warming feature last year and it held appropriate temps. What happened in a year?

Now I’m scrabbling for a plan B. I Looked at electric catering warming boxes. I just watched Bradly Robinson on Chudds channel and he held a fully cooked packer in a sous vide for 12. Seems like a reasonable option. Though I’m not sure what container I’ll use.

Any ideas or suggestions?

I’ll report back.

JD

[STEbbq]

Try this:

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/sous-vide/570575-qvq-medium-rare-brisket-step-by-step

[Santamarina]

This is exactly why I want to get an electric warming oven!

[jjdbike]

Bark will suffer, you run a real risk of overlooking it and it becoming crumbly. It will also take on a potroast kind of flavor on a hold that long. Been there, done that, don't recommend it.

Thanks,

Im not too afraid of over cooking if I pull it at 190, Allow to cool a bit, and keep the hold temp at 150ish.

Yes the bark will suffer because it’ll be completely sealed to help or in moisture. It may be a tad roasty, which won’t be horrible.

[jjdbike]

Here’s why I need the long hold. I’m old and need my sleep. I live on a golf course and have an HOA and a sprinkler system, no outdoor lighting. So I need to be done with the KBQ in time to put it away by dark. We’re serving at 2 the next day. See my challenge?
JD

[texastweeter]

Time it so you finish it in the oven. Once the bark is set, and the color you want, crutch I butcher paper and put it on a wire rack set in a sheet pan and slide her in the oven. When your desired IT is reached, remove, wrap in foil (paper and all) and into a cooler filled with clean but old towels.

[Santamarina]

I’ve done @texastweeter’s method with success too. On the pit until the bark/color is set, then wrap and finish in oven at 225°…then when it’s probe tender kill the heat and let it cool, cycling it on/off to keep it around 150°.

[IdahoJim]

Do you have an electric roaster/turkey roaster? I used mine to hold a brisket a few hours. I was able to get it to hold at 150 degrees with only about a plus or minus 5 degree variation. I used my Thermoworks Smoke to monitor the temp in the roaster between the bottom of it and the wrapped brisket. I was very pleasantly surprised how well it did.

[IdahoJim]

Here's the thread I started about holding in a turkey roaster. If you scroll down to the 10th message you'll see the graph of the temperatures. https://pitmaster.amazingribs.com/fo...turkey-roaster

[STEbbq]

I think a really good plan would be SVQ or QSV brisket, which would eliminate the time and sleep issues. I think you can skip the second smoke but smoking it once before or after is good.

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/sous-vide/570575-qvq-medium-rare-brisket-step-by-step

[STEbbq]

Here is a good SV container:

https://a.co/d/d7oSOqq

Vacuum sealer recommendations are here:

https://pitmaster.amazingribs.com/forum/accessorize-your-pit/vacuum-sealers-foodsaver-vacmaster-etc/693610-fed-up-with-foodsaver-vacuum-sealers/page12#post1577404

Sous vide here:

https://www.amazon.com/Anova-Culinary-AN500-US00-Precision-Included/dp/B07WQ4M5TS/

Though the Joule is really world class for SV if you have the budget.

[Dewesq55]

Steve Gow of Smoke Trails BBQ on YT recommends cooking to 195°F then holding at 150°F for 15 hours. He claims to get perfectly cooked briskets this way. I've never tried it. I'm just reporting another opinion.

[realdocBBQ]

I've used his method (minus the tallow/clarified butter) and it is spectacular.

[Lynn Dollar]

In his last book, Aaron Franklin says after a brisket has rested two hours, ya might as well eat it then, says its not going to get any better.

[jjdbike]

Steve Gow of Smoke Trails BBQ on YT recommends cooking to 195°F then holding at 150°F for 15 hours. He claims to get perfectly cooked briskets this way. I've never tried it. I'm just reporting another opinion.

Thanks!
I’ll check it out!
JD