Keeping Brisket Warm For 12 Hours

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Keeping Brisket Warm For 12 Hours

Postby aking6341 » Wed May 31, 2017 2:17 pm

I have two briskets that should be ready around 11pm tonight that I am serving for lunch 12 hours later tomorrow. I have a warm setting on my oven but it seems to not go below 160 degrees. What would you do to hold the briskets over for 12 hours? Do either of the two options below seem like a good idea? I don't have access to a Cambro.

Option 1 I have thought about letting it rest for 2 hours then putting it in the oven on warm, which is around 160 until I leave for work at 6am. Once I leave at 6am I would pack them tight in a cooler. However, I am worried the brisket might continue to cook at 160.

Option 2 I have thought of would be after the rest to preheat the oven to 200 degrees, then turn off the oven and stick the brisket in the oven. Once I leave for work 4-6 hours later I would pack it in a cooler tight.
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Re: Keeping Brisket Warm For 12 Hours

Postby TX1911 » Wed May 31, 2017 2:33 pm

12 hours is a long time. Too long to hold, IMHO. I'd suggest cooling and reheating.
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Re: Keeping Brisket Warm For 12 Hours

Postby RUBYRW » Wed May 31, 2017 2:40 pm

New to smoking myself....so I'm full of bad ideas...but what if you dropped cooking temps a whole lot...thus extending done time?

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Re: Keeping Brisket Warm For 12 Hours

Postby Williep » Wed May 31, 2017 4:34 pm

TX1911 wrote:12 hours is a long time. Too long to hold, IMHO. I'd suggest cooling and reheating.


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Re: Keeping Brisket Warm For 12 Hours

Postby aking6341 » Wed May 31, 2017 4:39 pm

So let it rest for an hour or two, and then place in fridge? Then reheat it in the oven for an hour or two at 225?
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Re: RE: Re: Keeping Brisket Warm For 12 Hours

Postby woodenvisions » Wed May 31, 2017 4:53 pm

TX1911 wrote:12 hours is a long time. Too long to hold, IMHO. I'd suggest cooling and reheating.

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Re: Keeping Brisket Warm For 12 Hours

Postby k.a.m. » Wed May 31, 2017 6:06 pm

Health wise if the briskets are held at or above 140° you will be fine. Quality wise you may or may not suffer depending on the grade of brisket and the way they were cooked. I have personally held briskets for 8 hours and could have gone longer with no effect to the quality.
If you let the brisket rest to 160° this means the cooking has stopped now you are just holding.
Always remember slow and steady wins the race.



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Re: Keeping Brisket Warm For 12 Hours

Postby aking6341 » Wed May 31, 2017 9:14 pm

I'm thinking now of pulling them at 180-190 degrees which should be in another hour. Then place it in the oven on warm until 2am or 3am when I would then kick it up to 250 degrees and pull them before in I head to work at 6am.
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Re: Keeping Brisket Warm For 12 Hours

Postby aking6341 » Thu Jun 01, 2017 3:39 pm

I ended up smoking both unwrapped for 13 hours to an internal of 185. This was around 11pm and then I wrapped them in foil and put them in the oven with the oven set at 190 degrees. At 5am I checked the temps and they had dropped to just below 180. At that point I increased the oven to 250 degrees. I came home from work and picked them up at 930am and they were both between 200-205.

Sliced them at 1130am and they were two of the best briskets I have ever made. They were average to above average choice IBP briskets I picked up last week at Kroger for $1.69 a pound.
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Re: Keeping Brisket Warm For 12 Hours

Postby Chasdev » Thu Jun 01, 2017 4:59 pm

Great news! Rumor has it that Franklin holds his brisket for many hours at lower than cook temp after they reach almost done..
You did good.
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Re: Keeping Brisket Warm For 12 Hours

Postby freddie987 » Fri Jun 16, 2017 7:18 am

Yeah every story i have ever heard of meat held properly resulted in amazing results. I cooked chicken drumsticks the other day from 10.30am until 1pm, then held them until dinner at 6pm! Juicy and delicious! The oven temp was 190f, and the internal temp of the chicken sat at 155 the whole way through. Fall off the bone tender and juicy
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Re: Keeping Brisket Warm For 12 Hours

Postby bbaise » Thu Jul 12, 2018 2:46 pm

Hello BBQ Forum,

I just returned from a famous BBQ joint in Arizona, where I got into a conversation with one of the chefs there who told me that they keep their briskets, wrapped in peach paper, in a warming oven for 12 hours after they're ready in order to let all the juices settle and redistribute. However, when I mentioned this to a BBQ friend, he suggested that there must be something special about their warming oven and that if we did that in our conventional oven at home, the brisket would dry out.

Any thoughts? My thinking is that it would ease the 16 - 20 hour process if I didn't have to time it so precisely in order to feed a hungry party right at dinner time. In other words, can I simply slide my brisket into the warming oven at 150 - 160 for 6 - 12 hours after finishing without consequence?

Thanks!

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Re: Keeping Brisket Warm For 12 Hours

Postby txsmkmstr » Thu Jul 12, 2018 4:06 pm

I would say yes and if you're concerned about things drying out then wrap in foil vs. b/p.... I've been doing that for several years now. :chef:
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