14 hours in the WSM to 185, then butcher paper wrapped, cup of water in a deep pan and double foiled over…. into a 150 oven for 8 hours. Just perfect. I hate trying to time a cook, so I just start waaaay early and chill knowing it will be good….the outcomes have always been fantastic.
by ctatham
28 Comments
The biggest tip/secret in BBQ.
What’s long hold brisket?
Works so good I’ve hot held longer than it took to cook the brisket.
Looks amazing. So you don’t take it to “done?” You let the hold finish the cook? I’ve typically been cooking until probe tender/done, then vent it, rewrap and long hold around 150ish for several hours/overnight.
The pan goes in the oven under the butcher wrapped double foiled brisket?
Most pros slightly “undercook” it to 190ish or so then do the hot hold for up to 15 hours at 145 or 150. They say it turns out perfect every time, no more guessing about when it’s done. You are spot on
That does look really good!
I stumbled upon this a few Christmas ago, we were supposed to eat an early lunch but plans got majorly changed and it became a late dinner, my cooler at the time sucked so I just put it back on the smoker for 6 hours at 150 just to make sure it stayed in the safe zone until an hour before dinner when I pulled it. It was unbelievably tender and juicy, I was worried it’d be overly dry and it was the opposite.
I tried this. Cooked it to 200 and then did a 12 hour hold in a 145° oven. I used the foil boat method so it rested overnight in it’s own juices. Best brisket I ever cooked and I loved the fact I could get a good nights sleep before the party.
How much weather? Less than 1/4 cup? Have you tried using something like beef stock instead to add a little more flavor??
Yup, I’ve been doing it this way for a few years now. Perfect every time. Gotta use prime brisket for best results though. A less marbled choice brisket will tend to dry out a little with the long hold.
I typically wrap at 165° in pink butcher paper. My smoker has a slot for a water pan, but I only use it until it hits the stall. In my experience, water vapor impedes the development of a good bark. At 195° I pull it, put in a wireless temperature probe, wrap the brisket, (still in butcher paper) with commercial strength plastic wrap, then wrap it in towels, place it in my pre-warmed Yeti cooler and let it sit and finish itself. The longest I’ve gone with it in the cooler was 8 hours and when I pulled it out the temp was still at 170°.
Finally a picture of food on an actual plate not drippy meat sitting on a frisbee on some dudes stained couch.
Glad it worked out but honestly that 1st pic does not look appealing with that piece of fat looking like a worm lol
Since switching to a long hold it’s made my cooks easier and it’s made them so much more consistent.
The oven hot hold works very well for me. My cooler is busted so the oven made sense. I dont think Im going back to using the cooler.
So you don’t need to get it to 201+?
I have a Masterbuilt 30 a friend gave me. Be nice if it was a 40, but free is free, right?
OK that sounds interesting, will definitely give it a shot.
My only question is what temp do ya rest it down to b4 long hold? I know when I take it 200 plus I let it go down to 145 then long hold as to not overcook it. But when pulling at 190ish, can it go straight to warmer or should I let it go down. Wondering if pulling it at 190 prevents overcooking.
I’m lucky I have an oven that lets me hold at 145.
The brisket obviously looks incredible, but bonus points for having an actual healthy plate of food lol always nice seeing the food porn but this is a great example of sustainable bbq for every day life
it’s the Golden Rule, friends!
Would this method work for a pork butt as well?
I’ll have to try this, but with sous vide after the smoke instead of the oven.
Hm I’ll have to try this! Last two briskets I did hot and fast, first one was great, second one was tough.
Love the long hold! Fascinating that when I brought up doing a hold with water in the pan just a few weeks ago everyone was saying why would one do that!
I raised the acceptability with butcher paper! 😁