Time limit for faux cambro

[DrJimmy2112]

Question for the pit experts. My brisket got done unexpectedly early, well before dawn, despite frigid single digit temperatures. How long can I keep it in the cooler wrapped up before I must either chill it or eat it. I was hoping for a 12 hour hold. Is that safe, or do I need to refrigerate it and then reheat it?

[Duanessmokedmeats]

Why not hold in the oven at 170?
I have an electric smoker used exclusively for holds at 150.

[DrJimmy2112]

Our oven has a hard time keeping temps that low Which is why I was hoping to avoid it but I think I’ll have to. I’m looking at it 12+ hour hold.

[DennyWoo]

As long as the internal temp stays above 140 degrees, you can hold it for 12+ hours, so a low oven hold is an option. That said, I've done 4-5 hours in my cooler with a a good wrap of towels to keep heat in.

[texastweeter]

Yep a yeti with towels, helps. Also heat some foil wrapped brick in the oven and rotate them out of the cooler as needed

[Alan Brice]

If you are going for a long hold, the kitchen oven is good. Turn it to low as it will go, usually 160-170, do a foil boat or full foil tight wrap n put some tallow or butter in there. It does not have to be on top but you do not want yer precious to dry out. Might sacrifice a crispy bark.

[DrJimmy2112]

Thanks for the counsel folks. Uncle has been cried, it’s in the oven at the lowest setting, which is 170 F probably higher than that actual

[Jerod Broussard]

If we don't cook based just on time we certainly don't hold meat just based on time either.

[texastweeter]

Crack the door with a kitchen towel

[Alan Brice]

Excellent thought TT.

[scottranda]

Hope this helps!

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/misc-or-general-food-discusison/1665123-lonnnng-rest-time-technique-in-a-kitchen-oven

[DrJimmy2112]

Excellent resource, thank you so much for bringing this to my attention! Will definitely keep this in mind

[scottranda]

Also, you can hold for 12 plus hours as long as the brisket doesn’t go below 140 for too long.

[DrJimmy2112]

Well, folks, all is well that ends well. Brisket turned out great, this is my first serious cook on a brisket for a variety of reasons. I learned a lot and will strive to improve.

[Skip]

You did great!

[Alan Brice]

That looks like a win to me! Nice smoke.

[DrJimmy2112]

Thanks folks! Really appreciate it.

[Oak Smoke]

I’d eat that!

[DrJimmy2112]

Thank you!

[Michael_in_TX]

Looks great!!! I think brisket stresses us out way too much!

[DrJimmy2112]

Thank you! I believe you are correct, about the brisket stressing us out too much