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.

I’m using an offset stick burner.

Tex_77 what if I opened up the brisket and let it cool down naturally to 160 degrees or so and then put it in the sous vide at 145 degrees? Do you think it would still get too tender? Or do you think it would be better to just use the electric smoker to hold the brisket? I have a 22 pounder for this weekend and sleep is going to be an issue unfortunately. Yes I’m intimidated by this size as I’ve never smoked one this large.

Some BBQ restaurants hold their meats for really long times up to 12 hours or more. These places also use expensive ovens that are designed for that purpose. I’m just a backyard guy that’s trying to get a simular result.

I’ve rested my brisket up to 4 hours in a cooler but on a long smoke it would be nice to get some sleep afterwards.

Has anyone tried, or heard of, using sous vide to hold a finished brisket at 145 degrees overnight?