Love the series. Your next BBQ talk should be about how you got started serving food to the public and what you needed to do it legally. Also expand on what you needed to expand to where you are now
Haven't checked all the comments, but for a family or small gathering where we want to put a brisket, some ribs sausage, they all fit in an electric roaster as a warmer. Electric roasters are cheap and can be set to 150 or below easily. They have worked great for us. Hope this helps someone.
Great video! For me the easiest way of keeping barbecue warm at home has been an electric turkey roaster. Some of them go down to 150° F. It’s a quick, easy, no fuss way to hold barbecue at home if you’re not cooking for a lot of people.
Really happy you talked about this Joe. You know what i think that would really great for resting brisket is a electric turkey roaster!!! You can lower the temps down to150 and they are really cheap.
I use one also. They do the trick for sure. I used a temp probe to get the temp between 145 and 150, don't trust the dial. It held a brisket for 10 hrs with no problem. Thank you for this series Joe. You have given me tons of valuable information in these videos. I have enjoyed all of them.
@@briley337 I made a foil boat and placed the brisket, still wrapped in butcher paper, in that. I put a little water in the bottom on the roaster. Just enough to come up right under the roasting rack.
I have a cheap dyna glo offset smoker that I use with hotel pans as my hot hold. Course I have to buy more charcoal which cuts into profits but it helps a lot with my chicken. I do use a cooler for large qty events which works well also. Great series Joe, keep em comin.
@anthonydavis1814 seems to work well enough anyways. I use a water pan to keep Temps a lil more even. I've never ruined anything I was hot holding with it. I've used it to hold finished ribs that were wrapped in foil too.
When I do a brisket for family I rest them in the oven. I don't leave it on its lowest setting as they often have large swings. I just run my BBQ thermometer in there and keep the oven around the temp I want by manually cycling it on and off. Very briefly on, as soon as I see the temperature start to climb I shut it down as it continues to rise for a bit.
Great presentation, Professor! I would just add one thing. While there are many effective ways to improvise a method for long-holding food before service, IMO all of us who somehow managed to afford a Timberline or Workhorse should be able to squeeze in $300 more for a little VEVOR hot box.
@@knoxavebbq Me neither! I love the little VEVOR box because its PTC heating element yields extremely accurate hold temps, just like big commercial units.
I use my Cambro EPP 400 Gobox, then I have a couple red bricks wrapped in foil i put in the oven on 400 degrees for a few hours i put them in a chafing pan at the bottom of the Gobox and they keep mac n cheese a Greenbeans hot for hours, Briskets rest in EPP180 top loader boxs and they stay warm for 4 hours. Looking at getting a proofing cabinet they are about 1k 😳
hey Joe, I'm still learning it's still a hit-and-miss when I cook my brisket; when you rest your brisket, do you leave it wrapped? will there be residual cooking that will happen? or do you unwrap it?
Joe, thank you! This is an awesome series!! I’ve heard the Breville BOV800XL Smart Oven has a holding temp as low as 120 degrees . . . might be worth a look?!? Does anyone know if the convection feature would impact the hold if the meat is wrapped?
Great videos keep them coming. The latest thing I’m hearing about using warmers is humidity. Do people put water pans in warmers or ovens to promote a humid environment?
I use a water pan in my dyna glo offset that I use as a hot hold unit and it acts like a steam table. Even in hotel pans with the lids on, the meat stays moist but watch the temps cause it will continue to cook a lil bit.
Hey Joe - I'm looking to upgrade my warmer set-up from a Amazon Heat-Max box to something a bit more prosumer. Alto-Shaam seems to be the gold standard but I'm also looking at electric cambros which are half the price and great for portability/rugged handling. Can I get your thoughts on which route to go?
Hmm… I haven’t had too much experience with the Cambro. I know they work, but if you’re gonna be using it while serving food, opening and closing repeated might not be good for it. If you’re just holding, it should ok. But I mean, if you really wanna go all out and you have the money to spend, the altosham is great. Haha. But it is quite expensive. I would say it depends on if you’re using it for just home or business.
@@knoxavebbq Thanks Joe. I want to expand from home to small business, doing pop-ups and such. The Alto-shaam is quite expensive but I have found a decently priced used one. That sounds like it's probably the best way to go. Thanks man!
You worked at Terry Blacks, right? How many warming cabinets would one need in order to hold 50-60 briskets? To include, what size of cabinets are they? Finally, how many beef ribs would they hold as well? Thanks for your help
It depends on where you’re letting it rest. Ideally, I like letting it rest inside. Sometimes if it’s too cold outside it cools down too fast and I find it messes with the color and texture of the brisket. But I would 1.5-2hrs. So usually after I’m done cleaning up and showering , I’ll check on it.
If you wanted to finish cooking your brisket over night in a warmer, at what IT would you pull the brisket off the smoker and what temp should the warmer be set? How long should or could it stay in the warmer?
Oh. I’m sorry. I misread your message. That, I don’t know. I’ve never finished a brisket in warmer before. Not sure what internal or at what temp you should cook at.
Great Videos Joe! i just wanna ask regarding stacking briskets in cooler, will the brisket gets dry if you stack them because they gonna squeeze, especially the brisket at the bottom? im just a newbie cook from Philippines.
Hey Joe, I watched this video like you said. Unfortunately I'm still slightly confused. After you take the brisket out of the smoker are you leaving it on the counter to cool down before you put it in the cooler or oven? Also are you opening the paper to allow it to vent
keep the paper wrapped. cook it down to 150 if you're gonna keep it in a oven at a low controlled temp. if you're putting it in a cooler you can put it in at around 170
@@mikes.3165 yup. also, this is not an exact science. you pay have to play around with it a couple times to see how it works. every cook, brisket, and cooler is different. so don't be surprised if it works one time, and it doesnt turn out exactly the same the next. it's about getting your food to fit within a range of expectation.
@@knoxavebbq thanks a lot Joe I really appreciate you taking your time to help me. I'm doing my best to put out the best BBQ that I can for my family and friends. If you believe that you are on your way to doing big things in the barbecue industry
If can hold for a quite a while. Just make sure you pre warm the cooler. Also if it gets too cool, you can stick it in the oven at a low temp till it’s warm. so I would check about a hr you decide to serve to see if it needs extra heat.
Hey Joe, I have a 24x48 smoker with a vertical box attached. It's a gator pit. Is there a way to get even cooking without tuning plates all the way to the vertical box? Cooking brisket on this smoker is difficult. It's hard to get bark formation and you have to cook fat side down to avoid burning the lean portion of brisket. Do you have any suggestions?
Would it be okay to leave the boiling water in the cooler. I read one post that leaving the water in and wrapping brisket in towel will allow a person to hold for 10 hours. Is that true?
thanks for checking out my older videos! to be honest, i dont have a home rec. i dont personally own a warmer. i use my oven and keep it at it's slowest setting. i know there are others who have found success with toaster ovens if you have one big enough to fit something like a brisket.
@@Spence-po6xpI recommend a Masterbuilt electric smoker as a holding oven. Temperature range on mine is 70-275. I got it used for $100 on marketplace and only use it for cheese, fish and holding brisket, etc.
I did this in my oven and goes down to the same temp. It def overcooked it and dried it out just a lil cause I had it wrapped in paper, should have gone with foil in this instance I think. I like Joes suggestion to turn it on to preheat the oven and when it comes up to temp, put the food in and turn the oven off. Gunna try this next time myself.
@@DN-ps4bn I think you can…. If you’re doing it for a few hours it should be fine. I would just add in a small pan water to add some humidity. But check on it every once in a while to see it’s not getting too hot.
There’s not a definite time. They can go for a while as long as you wrap it properly. Bigger cuts you can keep for a while. Not definitely time. Things like ribs, 10 hrs. Sausage and chicken I would try to get rid of as soon as possible or cook multiple batches to keep it fresh.
Quick question. If you let the brisket rest at room temp down to 170-75 ,then can you use an oven at 170 for 6-8hrs to hold it? Thanks for all the gems you’re dropping!
You mention you started out of your backyard... Did you have to have food certification and a certified kitchen? I'd love to do something like this but I read so often the licenses and such required, and, at least here in MA, one can't legally cook/sell food products that can spoil out of their home even with a homesteaders license. This may be a situation of analysis paralysis, but I'd, well, starting makes me nervous from a legal standpoint.
I’m not gonna lie. I didn’t have a license. Haha. I didn’t expect it to become anything. But I started working with other restaurants so I was able to use their licenses when I did pop ups in their locations.
@@knoxavebbq I appreciate the honesty! I'm in MA so good bbq is... impossible to find lol. But potentially getting in at a brewery or something might be the way to go. Love your videos. Just found them a few days ago. Appreciate that it's not just a bunch of fluff. Never change! :)
Hey Joe, Can you advise me on how to hold brisket with the foil boat method? Do I leave the brisket in foil with the juices and then wrap with more foil or do I take the brisket out the foil, put it in butcher paper or more foil and then hold?
No…. Just leave it in the boat. You wanna leave the top exposed as much as possible to retain the bark. If you’re traveling with it, you may need to, but for best results I would leave it uncovered sitting in the boat as you hold it.
Hey Joe, I have a heated cambro that stays btw 150 & 165. Will that be good enough to hold brisket for 10-12 hours and ribs for 1-2 hours and turkey for 2 hours?
Great stuff Joe, keep m coming. Bbq is a life long learning journey. What's your take on best wrapping method for briskets for very long 12+ hour holds in warmer? (E.g. butcher paper from cook, new butcher paper, foil, commercial plastic wrap, combo?)
I only do butcher paper. I haven’t experienced with other stuff. New butch paper seems counter intuitive and a waste of paper. The extra moisture in the paper is gonna help keep it more lubricated. A new piece I feel like would pull out more moisture.
Love the series. Your next BBQ talk should be about how you got started serving food to the public and what you needed to do it legally. Also expand on what you needed to expand to where you are now
So happy you talked about this subject. Was in dire need of a warmer and these tips saved my precious brisket!
I have actually heated large rocks in my oven, and used these heated rocks to extend the heat retention of the cooler.
Haven't checked all the comments, but for a family or small gathering where we want to put a brisket, some ribs sausage, they all fit in an electric roaster as a warmer. Electric roasters are cheap and can be set to 150 or below easily. They have worked great for us. Hope this helps someone.
Great video! For me the easiest way of keeping barbecue warm at home has been an electric turkey roaster. Some of them go down to 150° F. It’s a quick, easy, no fuss way to hold barbecue at home if you’re not cooking for a lot of people.
that's a good idea. thanks for watching!
Really happy you talked about this Joe. You know what i think that would really great for resting brisket is a electric turkey roaster!!! You can lower the temps down to150 and they are really cheap.
Try it out and let us know!
I use one. Works great
I use one also. They do the trick for sure. I used a temp probe to get the temp between 145 and 150, don't trust the dial. It held a brisket for 10 hrs with no problem.
Thank you for this series Joe. You have given me tons of valuable information in these videos. I have enjoyed all of them.
@@nathanscott8780 Do you hold in butcher paper? Do you add any humidity? Thank you for this comment. Just ordered one after reading it.
@@briley337 I made a foil boat and placed the brisket, still wrapped in butcher paper, in that. I put a little water in the bottom on the roaster. Just enough to come up right under the roasting rack.
You can crack open an oven to get it a little lower if it doesn’t get below 170. I use a digital thermometer to measure the temp inside the oven.
👍👍👍
I have a cheap dyna glo offset smoker that I use with hotel pans as my hot hold. Course I have to buy more charcoal which cuts into profits but it helps a lot with my chicken. I do use a cooler for large qty events which works well also. Great series Joe, keep em comin.
Love it. Making it work.
I have a dyno and wondered about trying to hold temp this way. Does it seem to work decently?
@anthonydavis1814 seems to work well enough anyways. I use a water pan to keep Temps a lil more even. I've never ruined anything I was hot holding with it. I've used it to hold finished ribs that were wrapped in foil too.
When I do a brisket for family I rest them in the oven. I don't leave it on its lowest setting as they often have large swings. I just run my BBQ thermometer in there and keep the oven around the temp I want by manually cycling it on and off. Very briefly on, as soon as I see the temperature start to climb I shut it down as it continues to rise for a bit.
That’ll work! Nice. Thanks for adding your strategy.
Great presentation, Professor! I would just add one thing. While there are many effective ways to improvise a method for long-holding food before service, IMO all of us who somehow managed to afford a Timberline or Workhorse should be able to squeeze in $300 more for a little VEVOR hot box.
Agreed. I didn’t know about cheaper warming boxes back then. Lol thanks for watching
@@knoxavebbq Me neither! I love the little VEVOR box because its PTC heating element yields extremely accurate hold temps, just like big commercial units.
What are your thoughts on using an electric smoker to hold food? Thanks!
I’ve heard others do that. I don’t have one so I can’t speak from experience, but sounds ok to me.
I use my Cambro EPP 400 Gobox, then I have a couple red bricks wrapped in foil i put in the oven on 400 degrees for a few hours i put them in a chafing pan at the bottom of the Gobox and they keep mac n cheese a Greenbeans hot for hours, Briskets rest in EPP180 top loader boxs and they stay warm for 4 hours. Looking at getting a proofing cabinet they are about 1k 😳
hey Joe, I'm still learning it's still a hit-and-miss when I cook my brisket; when you rest your brisket, do you leave it wrapped? will there be residual cooking that will happen? or do you unwrap it?
Keep it wrapped. It won’t keep cooking as long as you let the internal temp drop before you put it in.
Joe, thank you! This is an awesome series!! I’ve heard the Breville BOV800XL Smart Oven has a holding temp as low as 120 degrees . . . might be worth a look?!? Does anyone know if the convection feature would impact the hold if the meat is wrapped?
I’ll look into it! Hmm…. If wrapped, I don’t think so. Although if you’re wrapping in butcher paper the paper might feel dry.
Great videos keep them coming.
The latest thing I’m hearing about using warmers is humidity. Do people put water pans in warmers or ovens to promote a humid environment?
Idk. I’ve never done it.
I use a water pan in my dyna glo offset that I use as a hot hold unit and it acts like a steam table. Even in hotel pans with the lids on, the meat stays moist but watch the temps cause it will continue to cook a lil bit.
Hey Joe - I'm looking to upgrade my warmer set-up from a Amazon Heat-Max box to something a bit more prosumer. Alto-Shaam seems to be the gold standard but I'm also looking at electric cambros which are half the price and great for portability/rugged handling. Can I get your thoughts on which route to go?
Hmm… I haven’t had too much experience with the Cambro. I know they work, but if you’re gonna be using it while serving food, opening and closing repeated might not be good for it. If you’re just holding, it should ok. But I mean, if you really wanna go all out and you have the money to spend, the altosham is great. Haha. But it is quite expensive. I would say it depends on if you’re using it for just home or business.
@@knoxavebbq Thanks Joe. I want to expand from home to small business, doing pop-ups and such. The Alto-shaam is quite expensive but I have found a decently priced used one. That sounds like it's probably the best way to go. Thanks man!
@@nick_805 if you have any other questions for me, message me on IG @knoxavebbq. i'm more likely to answer there.
@@knoxavebbq 10-4, I was gonna ask if you have a Patreon or something as questions always come up.
This here was amazing information. Thank you my friend.
Love the series Joe 👌🏻
You worked at Terry Blacks, right? How many warming cabinets would one need in order to hold 50-60 briskets? To include, what size of cabinets are they? Finally, how many beef ribs would they hold as well? Thanks for your help
I did not work at franklins
@@knoxavebbq oh. Well shit. Okay, thanks. But if you know the answer to my question as far as the cabinets. Id really appreciate it.
How many hours resting of brisket to reach back to 170 -175? Joe ,thanks
It depends on where you’re letting it rest. Ideally, I like letting it rest inside. Sometimes if it’s too cold outside it cools down too fast and I find it messes with the color and texture of the brisket. But I would 1.5-2hrs. So usually after I’m done cleaning up and showering , I’ll check on it.
If you wanted to finish cooking your brisket over night in a warmer, at what IT would you pull the brisket off the smoker and what temp should the warmer be set? How long should or could it stay in the warmer?
I don’t pull briskets by temp. All by feel. Usually warmers are set between 145-155. And how long depends on how big the cut is.
Oh. I’m sorry. I misread your message. That, I don’t know. I’ve never finished a brisket in warmer before. Not sure what internal or at what temp you should cook at.
Great Videos Joe! i just wanna ask regarding stacking briskets in cooler, will the brisket gets dry if you stack them because they gonna squeeze, especially the brisket at the bottom?
im just a newbie cook from Philippines.
Nope! You should be. I just make sure it cools down a bit first.
thanks Joe! Keep safe and All the best.
Hey Joe, I watched this video like you said. Unfortunately I'm still slightly confused. After you take the brisket out of the smoker are you leaving it on the counter to cool down before you put it in the cooler or oven? Also are you opening the paper to allow it to vent
keep the paper wrapped. cook it down to 150 if you're gonna keep it in a oven at a low controlled temp. if you're putting it in a cooler you can put it in at around 170
@@knoxavebbq hey man thanks for the quick reply. So just leave it on the counter then until it cools down to 170 and then put in the cooler. Correct?
@@mikes.3165 yup. also, this is not an exact science. you pay have to play around with it a couple times to see how it works. every cook, brisket, and cooler is different. so don't be surprised if it works one time, and it doesnt turn out exactly the same the next. it's about getting your food to fit within a range of expectation.
@@knoxavebbq thanks a lot Joe I really appreciate you taking your time to help me. I'm doing my best to put out the best BBQ that I can for my family and friends. If you believe that you are on your way to doing big things in the barbecue industry
Howzit Joe, how many hours can you hold brisket and beef short ribs for? In a cooler or cambro? I'm trying to figure out my cook time for super bowl.
If can hold for a quite a while. Just make sure you pre warm the cooler. Also if it gets too cool, you can stick it in the oven at a low temp till it’s warm. so I would check about a hr you decide to serve to see if it needs extra heat.
Electric turkey roaster
Hey Joe, I have a 24x48 smoker with a vertical box attached. It's a gator pit. Is there a way to get even cooking without tuning plates all the way to the vertical box? Cooking brisket on this smoker is difficult. It's hard to get bark formation and you have to cook fat side down to avoid burning the lean portion of brisket. Do you have any suggestions?
Does it have tuning plates?
@@knoxavebbq yes
@@knoxavebbq I'm sorry I left that information out
@@knoxavebbq I want to be able to cook without the tuning plates
@@gregjones8453 if you can take them out. they're burning the bottom of your briskets. they retain too much heat and restrict air flow.
Hey Joe, how much boiling water did u add to cooler for 1 hour?
Just enough to fill up an inch or two high. You don’t need a lot. Just enough to warm up the inside.
Would it be okay to leave the boiling water in the cooler. I read one post that leaving the water in and wrapping brisket in towel will allow a person to hold for 10 hours. Is that true?
I wouldn’t do that. Don’t wanna a possibly that the brisket gets dropped in the water.
If put in a warming cabinet after a 12hr cook at 140°F to rest for 4-8hrs. Will the brisket still continue to cook for those 4-8hrs?
Not if you cool your briskets down to 160ish
@@knoxavebbq so before they go into the warmer. Let them come down to 160 first? Ok. Thank you
Love your videos bro. What warming cabinet would you recommend for residential use?
thanks for checking out my older videos! to be honest, i dont have a home rec. i dont personally own a warmer. i use my oven and keep it at it's slowest setting. i know there are others who have found success with toaster ovens if you have one big enough to fit something like a brisket.
@@knoxavebbq thanks for the reply man. Keep those videos coming. Great stuff btw
@@Spence-po6xpI recommend a Masterbuilt electric smoker as a holding oven. Temperature range on mine is 70-275. I got it used for $100 on marketplace and only use it for cheese, fish and holding brisket, etc.
Great video. So could I take my brisket off at midnight and hold it in my oven till lunch? My oven only goes down to 170
You can try. Might be a little too hot though
170 will dry your brisket out quickly. Be careful.
I did this in my oven and goes down to the same temp. It def overcooked it and dried it out just a lil cause I had it wrapped in paper, should have gone with foil in this instance I think. I like Joes suggestion to turn it on to preheat the oven and when it comes up to temp, put the food in and turn the oven off. Gunna try this next time myself.
Great info, love your channel!
The oven we have only goes as low as 170 degrees. Can I hold it at that?
@@DN-ps4bn I think you can…. If you’re doing it for a few hours it should be fine. I would just add in a small pan water to add some humidity. But check on it every once in a while to see it’s not getting too hot.
Good info! Thanks bro!
Hi at what Temperature I should bout the brisket in the warmer
145-155 is a good temp.
in a commercial warmer, how long can you hold brisket and pork ribs?
There’s not a definite time. They can go for a while as long as you wrap it properly. Bigger cuts you can keep for a while. Not definitely time. Things like ribs, 10 hrs. Sausage and chicken I would try to get rid of as soon as possible or cook multiple batches to keep it fresh.
Quick question. If you let the brisket rest at room temp down to 170-75 ,then can you use an oven at 170 for 6-8hrs to hold it?
Thanks for all the gems you’re dropping!
Uhh..... maybe. You can try it. Might be a little hot, but you just need to give it a shot.
@@knoxavebbq I’ll try it. I’ll prob try and turn the oven on/off periodically to keep it under 170
170 will dry it out. I learned the hard way.
I saw another video where they offset the oven temp in order to run it lower. Check your oven manual to see how to do this.
You mention you started out of your backyard...
Did you have to have food certification and a certified kitchen? I'd love to do something like this but I read so often the licenses and such required, and, at least here in MA, one can't legally cook/sell food products that can spoil out of their home even with a homesteaders license. This may be a situation of analysis paralysis, but I'd, well, starting makes me nervous from a legal standpoint.
I’m not gonna lie. I didn’t have a license. Haha. I didn’t expect it to become anything. But I started working with other restaurants so I was able to use their licenses when I did pop ups in their locations.
@@knoxavebbq I appreciate the honesty! I'm in MA so good bbq is... impossible to find lol. But potentially getting in at a brewery or something might be the way to go.
Love your videos. Just found them a few days ago. Appreciate that it's not just a bunch of fluff. Never change! :)
Appreciate it
HEISENBERG!!!! all along it was you!!!
you're goddamn right.
Hey Joe, Can you advise me on how to hold brisket with the foil boat method? Do I leave the brisket in foil with the juices and then wrap with more foil or do I take the brisket out the foil, put it in butcher paper or more foil and then hold?
No…. Just leave it in the boat. You wanna leave the top exposed as much as possible to retain the bark. If you’re traveling with it, you may need to, but for best results I would leave it uncovered sitting in the boat as you hold it.
Hey Joe, I have a heated cambro that stays btw 150 & 165. Will that be good enough to hold brisket for 10-12 hours and ribs for 1-2 hours and turkey for 2 hours?
That should work just fine
Great stuff Joe, keep m coming. Bbq is a life long learning journey. What's your take on best wrapping method for briskets for very long 12+ hour holds in warmer? (E.g. butcher paper from cook, new butcher paper, foil, commercial plastic wrap, combo?)
I only do butcher paper. I haven’t experienced with other stuff. New butch paper seems counter intuitive and a waste of paper. The extra moisture in the paper is gonna help keep it more lubricated. A new piece I feel like would pull out more moisture.
Thanks for good info
The methods he uses start 3:00
new subscribers .like ur channel
Aye! Awesome, welcome.
3:00
Your the man
ND all day! 😁
What’s ND?
Notre Dame. I saw you had your Niles West sweater on a previous video. 👍
Niles North.
👍 👍
🤑
Great stuff Joe
thanks for watching!