Brisket warm holding
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I’m using an offset stick burner.
heavyhunter If you decide to hold it in the sous vide you can take advantage of the fact that the speed and efficiency that water heats the meat it also works in reverse
You could put the bagged brisket into the water at tap temperature for 15 minutes or so then turn on the heater but at this stage the brisket is already cooked and I would not hold it above 135F to keep it safe and ready to serve hot
Even at 135 there will be some increase in tenderness but not much more than it was after the cook -
I’ve held briskets plenty of times in coolers with no trouble at all. Put a couple of extra fire bricks on your pit. Wrap those in towels and put them on the bottom of your cooler. Stuff in the brisket, and then fill the rest of the space with towels. It’ll keep temperature for many hours.
That said, it will continue to cook at any safe holding temperature, and it will get overly tender. It’ll still be mighty good, but it will kinda fall apart.
One thing you can do is to take it off early and let it coast while holding. It’s a late for it, now, but you also could have cooked it beforehand, vac-packed and frozen it, and then reheated.
The final thing you can do (and this is what I recommend) is to just do what you do and let the cards fall where they may. If you go through everything you need to do to cook a 22 lb. brisket and folks want to give you grief because it’s tender for holding it so long, well, they are the problem–not you.
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heavyhunter Not to hold it, I have cooked it overnight with a sous vide but it is an interesting idea. I’d be somewhat worried because it’d be cooking in its own juices and your bark might get too soggy? Though I guess it isn’t going to be THAT much different than wrapping it in butcher paper and letting it rest?
Jonathon
I guess it would jeopardize the bark. When I think of that process I can only imagine a roast or steak. I’m totally interested in how it comes out. Please if you try it post results. Thanks -
I have never cooked a brisket - SMH
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What a lot of “professionals” are doing in my area.
- Smoke until approximately 170 or so and/or desired bark level and proceed to #2, or until done and skip #2
- Either wrap in foil, non waxed butcher paper, or foil boat with open top
- put into roaster set at 150-170 for 12-15 hours
I’m not endorsing any of the methods just giving my latest observations.
Try the sous vide you may start the newest trend.
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No one is going to care about the bark. If you cooked it right on the first place and didn’t just cake a bunch of rub on it, holding it won’t do much to the bark.
If someone feels the need to give you grief about the bark (or tenderness or whatever), politely let them know that they are welcome to cook the next one so that you can learn.
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No one is going to care about the bark. If you cooked it right on the first place and didn’t just cake a bunch of rub on it, holding it won’t do much to the bark.
If someone feels the need to give you grief about the bark (or tenderness or whatever), politely let them know that they are welcome to cook the next one so that you can learn.
TexLaw Well stated!
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Lol , your right. I’m more of a bite man rather than bark myself. If it chews well and taste great job well done.
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I just reheat in the oven at 170° in the butcher paper, gotta keep that bark supple.
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All kinds of good advice and opinions on this. That brisket was a American wagyu so I didn’t have the confidence to try. I will be trying to hold via sous vide on the next one as it will be a little cheaper if the results are less desirable. I will share my opinion, for what it’s worth lol, on how it works.
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I just reheat in the oven at 170° in the butcher paper, gotta keep that bark supple.
HerbcoFood that’s my liking also
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