I'm planning to serve brisket for a gathering at noon. What are folks thoughts about holding it - wrapped - in an oven at 150f for 12 hours?
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If your oven even goes down that low, many are 170 min, but you can do that you'll just likely have shredded brisket that won't slice too well aft3r holding that long. I'd let it cool to room temp once it's fully cooked and done, fridge it, then reheat it, still wrapped & untouched, at 250-275 up to 160-180 IT. If you can't do that, you can hold it but you'll notice slicing trouble. -
As Huskee noted most ovens only go down to 170, but as I remember some ovens can be tricked to go lower by temporarily recalibrating them. I can’t remember if it was 25 or 35 degrees lower.Comment
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My oven's lowest temp is 170, but I recalibrate my oven to
-20 degrees. I wrap with tallow in butcher paper, and brisket usually settles in to about 150-155 internal. I've held up to 15 hours and still had no trouble slicing it.Comment
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I feel like the longer I hold my briskets, the better they turn out. Not sure how the longer hold effects crumbling as I don’t remember when I switched to a good granton slicer that could handle briskets without crumbling them.Comment
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My Yoder YS-640S will go to 150. Subsequently, if you can hold at that low a temp a 12 hour hold will be great.Comment
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Started doing long holds years ago after too many sleepless nights getting ready for a party. Long holds are the norm for me now.
I’ll usually shoot to get meat off the pit by midnight, into the warm oven so I can get some sleep and serve barbecue for lunch.
Since I also have one of those ovens that only goes down to 170°F my practice is pulling a brisket just before probe tender. It was wrapped in butcher paper once the bark was set, and I wrap in foil for the long hold.
Off the pit it goes into a cold oven. Wrapped, it holds temp above 140° for a good few hours (probe remains in so I can monitor temps). I get a few hours of sleep, then stumble out to the kitchen and hit the WARM button on the oven. It slowly comes up to 170°, and after a few more hours of sleep I turn it off.
Maintains temps well enough to get to lunch. I’ll cycle the oven on/off to keep it around 150° once I wake up.
Warning: as has been mentioned, if you keep it at 170° for too long you’ll end up with crumbled brisket. It’ll taste absolutely amazing, but slicing will be next to impossible.
The one time I did this we had a few friends over and we literally all sat at the table with forks and just all ate off the serving tray. It was a great experience. Everyone was happy and ate delicious barbecue…it’s just that no one gets the pretty photos of the perfect slice.
***future goal is getting an electric holding oven so I can keep it at 145/150 and get a full nights sleep!Comment
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Get a Masterbuilt electric smoker it ranges from 100 degrees to 275 degrees.
I never smoke in it, just for heat/warm only.Comment
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Many places now hold their briskets for up to 24 hours. I just did one a few weeks ago that I held for about half a day, I don’t remember exactly how long and don’t want to look it up. I cambro’d it, but same thing. It was great.Comment
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I tried the faux Cambro, and found the temp in the brisket (under 10lbs) fell too quickly for my needs. It sounds like under ideal conditions (Pelican cooler, pre-warm with hot water), one might reach 145° internal in 4 or less hours anyway. For me, I needed to “hold” for 10 hours. My (mid-range?) GE oven has a “Warm” button. I meant to screen grab a temp graph, but per my Typhur probe, the oven cycled on and off in less than 5° intervals, and the temp started around 150° and slowly inched it’s way up to 160°+ . Around 161-161° ambient, I turned off the oven until it dropped to 130° (ambient, per probe), and then turned it back on. With 2 Typhur probes, I was able to monitor my INTERNAL temp and keep it over 150° and under 160° very easily over the 10 hour hold.
The flat was relatively “thin”, but it definitely did not dry out. The point was OMG. It was Costco Prime, so I’m sure that helped. I did pull the brisket out of my MAK 2 Star at 205° internal, and many folks suggest pulling “early” if you are doing a long hold. This was my first time with a long hold, but it will be my go-to now that I know my oven will cooperate.Comment
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