I plan to make this the day before dinner. Dinner is at 1pm. Should I do a hold in oven? It only goes to 170 so maybe turn it on/off a few times at night or just rest it for like 12hours in a cooler?
by minimalstrategy
I plan to make this the day before dinner. Dinner is at 1pm. Should I do a hold in oven? It only goes to 170 so maybe turn it on/off a few times at night or just rest it for like 12hours in a cooler?
by minimalstrategy
15 Comments
Resting at 170 is fine. I held my brisket in there overnight and it was amazing the next day. Just remember to initially let the meat cool down to around 170 before you put it in the oven. If you put it in there to hold right out of the smoker, it’ll be too hot.
12 hours is not always achievable in a cooler. May want to think about splitting the times.
I’d start with the cooler since the brisket is at its peak temp, put a probe in it and monitor. Set an alarm for 155F, and when/if it hits that temp, toss it in the oven on “warm” or the lowest setting. Keep the probe in it, if the temp rises too quickly you can always vent the oven or remove the brisket for a short duration to help it cool.
Go back and forth between heating and cooling if needed until you’re ready to slice.
You can hold it in the oven, I’d probably try to see what temperature your oven is actually at before doing that (set it to 170, put in a temp probe).
If it’s close enough, you can prop the oven door open overnight to keep it a little cooler; remember to keep a window cracked if you do that though, because it will make the kitchen pretty warm.
Rest at 170 is fine. Many elec ovens have an offset mode to drop the temp up to 25 f from the set point. I do this on mine to hold at 150.
You can definitely hold at 170F, I’ve done it before but only for like 4 hours, I’m sure you can go longer if you need to!
Edit nvm, I’m sure you know what you’re doing!
Gotta love any recipe that starts out with “Whole beef brisket”
When you take the brisket out of the smoker for the last time, check for doneness by probing. If you encounter resistance, it’s not done. Time and internal temp are just guidelines, sometimes your specific brisket needs more or less time and that’s something you only figure out by feel. Smoking meats is not baking. The measurements, times, and temps are not precise or even consistent. There’s always going to be some “use your judgement” and “how does it feel?” in the process and you have to do it a few times to develop your own sense of feel.
My oven only goes down to 170 also but if I crack the door it stays at 150-155 which has yielded wonderful results for long holds.
I smoke overnight. I’ll start at like 7 pm and it’ll be done the next morning and will have 3-4 hours to rest.
That’s not a bad recipe but go ahead and follow the one on Amazing Ribs .com
Works fine after the brisket is done, rest it in the counter for an hour, then wrap of needed. I would recommend wrapping in foil, foil over paper is fine.
You could also plastic wrap then foil after resting, seen videos of bbq places doing this.
You want to keep the meat above 140, cooler won’t hold temps, either will turning the oven off and on. If you are concerned pull it in the morning and put it in the cooler for the last couple of hours.
I do fat side up and also once wrapped, put it in the oven at 275 300 to finish (saves fuel). Also YouTube recalibrating your brand oven, takes about 30 seconds, you can get +-35 degrees. You can do this to hold, then recalibrate back to original setting when done.
I’ve done 12 hour rests in my oven at 170. Just make sure to let the brisket sit out on the counter for about an hour before putting in the warmed oven to try and prevent the carry over cooking.
Is this the cooks country Weber kettle recipe? I started there 2 years ago and slowly modified it with great results. Let me know and I can share my tips to maybe help you out
I like to have a little bit more pepper but make sure it’s course . If it’s not you’ll over pepper the brisket