My immersion circulator heating the cube of water in bottom while 1/2 sheet pan sits on top with wrapped brisket. Usually set the water to heat to 170f keeps the ice chest chamber air temp at 150ish. Doesn’t require any permanent mod of cooler or container I use for sous vide. Have used for 12 hour holds with much success.
by Silentpartnertoo
22 Comments
I just slap it on the engine block of my 30 year old Ford Fucking Ranger and she keeps it nice and warm.
That’s a Jacuzzi
Soak your feet to keep it down..
Lol
At that point you could just throw a heating pad in there. I’ve held a brisket for 8+ hours in a cooler with no added heat source. I do warm up the cooler with hot water first but that’s it.
As long as it’s over 140f you are good to go. Cool idea.
Well wrapped and tucked into some old towels, a butt or brisket stays toasty in my (gifted) Yeti for hours!
Coolers/eskys are just thermal vessels, you can ‘charge’ them with boiling water to heat up the entire thing and then rest your meat in there.
Don’t have to fully fill it, I usually use a big pot on the stove and once she’s rolling, fill the cooler and leave the lid on for an hour or three. Obviously empty it before you put the meat in.
With my Yeti, I’ve held briskets (with one towel only) for 12 hours and they come out perfect.
Can also do the same with a bunch of ice and water for beers, cool it down, change out the water and refill with ice, enjoy frosty beers for 3 days+
This seems entirely overcomplicated and unnecessary. I pull briskets out of my plain old cooler after 8 hours and they’re still too hot to handle.
Don’t listen to the haters. It’ll keep the hold temperature exactly where you want it and, like you said, you don’t have to permanently mod anything. Maybe it’s a little extra but I love it!
[https://www.walmart.com/ip/AROMA-18Qt-Roaster-Oven-with-High-Dome-Lid-ART-718RH/3095830538?classType=VARIANT&athbdg=L1103&from=/search](https://www.walmart.com/ip/AROMA-18Qt-Roaster-Oven-with-High-Dome-Lid-ART-718RH/3095830538?classType=VARIANT&athbdg=L1103&from=/search)
SO much easier.
Overkill
This is fucking silly
If I need to hold the temp more than 5-6 hours I toss a brick on the smoker then chuck it in the cooler with the brisket
Sous vide that thang. Give us a before and after pic.
Sous vide that thang. Give us a before and after pic.
What in the hell is happening to BBQ’ing?!
You brilliant SOB.
I’m going to do this, thank you for posting this!!!
Do you move your surface temp and leave your brisket probes in to keep an eye on it?
I use a cooler, WTF are you overthinking
I’m really glad I got a food warmer to not have to mess with this stuff any more
Doesn’t the cable for the sou vous stop the lid from being fully sealed?
Why not just vac seal the brisket and rest in the sous vide? That’s what I do, set at 145 for as long as needed.
Gotta love a bit of over engineering. Although a cooler with some towels in for extra insulation works for many hours