Have you tried the overnight hold method for brisket or pork butt? I love this method and I’ll be doing it from now on when time permits.
by Temporary_Floor_3152
28 Comments
Jello_Penguin_2956
Sorry I’m a human. I cannot read those text made for mosquitoes.
Senior_Raccoon_6536
My oven has a keep warm setting, so I use that, the only difference, is that once the brisket the right tenderness, I let it rest to cool down to around 170 before doing the 12 hour hot hold so it doesn’t over cook.
2_The_Core
My Vevor came today going to change the brisket game. Looked amazing man! What kind of smoker was that ?
vell_o
Breathtaking brisket
FestoonMe
Looks tasty.
AZAZELv1
Haters be hatin. Looks good af
Pure-Shoe-4065
With all due respect Sir, Forget You, hoooo hooo hooo. Because I’m jealous of your meat 😆
jimbo831
My toaster oven is perfect for hot holds. I’ll have to try an overnight hot hold next time. Looks outstanding!
ObligationSlight8771
You got 195 degree in 12 hours? Geez takes me like 18-19
pburch89
That came out fantastic! Nice work
BVRPLZR_
Boiling water into a cooler about 20 minutes before wrapping and resting. Wrap it like normal, then a towel or two, and put it in the hot cooler. Holds for a very long time.
redpanda8008
No crutch no wrap before the rest? Interesting
HambreTheGiant
Looks great! Just a note, though. That is a half pan, not a full sheet
Aliza310
Anyone know a cool way to rest overnight without using an oven?
Least-Ad5271
Looks bangin
No_Routine6430
I always time my cook for at least a 6 hour hot rest. I’m convinced it’s make or break kinda thing and the hot hold has a huge effect on the end result
smotrs
Definitely the way to go in my opinion. I use my electric Masterbuilt to do this. Once done in the smoker, wrap it with tallow then into the electric at 150 until ready to eat the next day.
I’ve never found something that works better than a tempered cooled. I’ve held two briskets for 14 hours in my cooler and they were like jello when they come out
emperorOfTheUniverse
I think just maybe a little too fast and/or not enough decal trimmed. I prefer less of that fat vein in the middle of mine.
You’re on to it with the long hold though. What box is that and how much? Been looking for something like that.
Empty_Particular_900
Drool
squirrel_trot
I discovered you can do a calibration adjustment in your oven for the keep warm setting, so that for those of us with a keep warm at 170F, you can adjust downward by 15 degrees to keep warm at 155F as long as you want.
If you use oven keep warm, be sure to do a temp check to see what the actual temp is in the oven, and it can vary pretty significantly over time.
dvnbtn
That looks amazing.
atom-wan
It kinda pisses me off when people are like “buy our brisket rub!” When it’s 50:50 salt to coarse ground pepper 95% of the time
arimc
Nice!
A37foxtrot
Hey bro good to see you on here! Love your rubs, my buddy introduced me to you at his house once for a gathering. You brought some smoked chicken that was bomb, I still remember that. Brisket looks fantastic man, keep up the good work.
semiwarmpan
Great style. GO FROGS!
SoonerLax45
Dude i love it – do the same thing with my oven and a keep warm setting, helps with timing too lol
~~Where did you get your hot box from? I’ve been wanting to upgrade but dont know where to start~~
Edit – found on your site, really appreciate it and love what you’re doing
ossifer_ca
Why doesn’t this post have that little “promoted” next to it?
28 Comments
Sorry I’m a human. I cannot read those text made for mosquitoes.
My oven has a keep warm setting, so I use that, the only difference, is that once the brisket the right tenderness, I let it rest to cool down to around 170 before doing the 12 hour hot hold so it doesn’t over cook.
My Vevor came today going to change the brisket game. Looked amazing man! What kind of smoker was that ?
Breathtaking brisket
Looks tasty.
Haters be hatin. Looks good af
With all due respect Sir, Forget You, hoooo hooo hooo. Because I’m jealous of your meat 😆
My toaster oven is perfect for hot holds. I’ll have to try an overnight hot hold next time. Looks outstanding!
You got 195 degree in 12 hours? Geez takes me like 18-19
That came out fantastic! Nice work
Boiling water into a cooler about 20 minutes before wrapping and resting. Wrap it like normal, then a towel or two, and put it in the hot cooler. Holds for a very long time.
No crutch no wrap before the rest? Interesting
Looks great! Just a note, though. That is a half pan, not a full sheet
Anyone know a cool way to rest overnight without using an oven?
Looks bangin
I always time my cook for at least a 6 hour hot rest. I’m convinced it’s make or break kinda thing and the hot hold has a huge effect on the end result
Definitely the way to go in my opinion. I use my electric Masterbuilt to do this. Once done in the smoker, wrap it with tallow then into the electric at 150 until ready to eat the next day.
https://preview.redd.it/6jz7ydsfd3kf1.jpeg?width=1542&format=pjpg&auto=webp&s=5c1804512255507add3183626d5a3138b3e29aec
I’ve never found something that works better than a tempered cooled. I’ve held two briskets for 14 hours in my cooler and they were like jello when they come out
I think just maybe a little too fast and/or not enough decal trimmed. I prefer less of that fat vein in the middle of mine.
You’re on to it with the long hold though. What box is that and how much? Been looking for something like that.
Drool
I discovered you can do a calibration adjustment in your oven for the keep warm setting, so that for those of us with a keep warm at 170F, you can adjust downward by 15 degrees to keep warm at 155F as long as you want.
If you use oven keep warm, be sure to do a temp check to see what the actual temp is in the oven, and it can vary pretty significantly over time.
That looks amazing.
It kinda pisses me off when people are like “buy our brisket rub!” When it’s 50:50 salt to coarse ground pepper 95% of the time
Nice!
Hey bro good to see you on here! Love your rubs, my buddy introduced me to you at his house once for a gathering. You brought some smoked chicken that was bomb, I still remember that. Brisket looks fantastic man, keep up the good work.
Great style. GO FROGS!
Dude i love it – do the same thing with my oven and a keep warm setting, helps with timing too lol
~~Where did you get your hot box from? I’ve been wanting to upgrade but dont know where to start~~
Edit – found on your site, really appreciate it and love what you’re doing
Why doesn’t this post have that little “promoted” next to it?