I Did Again! Can You Rest A Brisket Overnight at 170F?
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- เผยแพร่เมื่อ 29 ก.ย. 2024
- I recently tried to rest a brisket overnight at 170F, but it didn't work out well. This time I tried a different approach to my rest and shared how my brisket turned out.
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#offsetsmoker #brisket #bbqbrisket
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The 150 rest. Going 190 IMT then pull. Counter rest down to 160.
Im sure people have pestered you by now but almost every digital oven can be turned down to 150. Either hold the bake button or bake and broil until SP pops up then scroll down 20 degrees. I figured it out on mine without instructions from other youtubers. But if you want a 150 hold, you and most others here with a digital oven can do it fairly easy. Takes 10 seconds
I always let it come down in temp to about 150-160 before I wrap for the long hold. Doing that helps prevent any of the issues you had last time in my experience.
Yeah I didn’t get it low enough. I think the 150 rest turns out better brisket though. I’ll be doing a head to head. 🍻
@@RumandCook looking forward to that!!! Thanks 😊
I bought a 22 quart roasting oven. It’s big enough to hold two briskets a 140 and only costs like 60 bucks.
That works! 🍻
Where did you get the oven?
I am looking to buy one, any recommendations would be helpful. Thank you.
Thanks for the additional research on rest times for brisket! #texas #brisket
No prob 🍻
#texas #brisket is King
Bark looks great on that brisket.
Thanks! 🍻
great looking brisket! I bet it was delicious!!! #texas #brisket
Yep no complaints! 🍻
Gas or electric oven?
I have an electric. 🍻
My Traeger holds good at 165°
Yep that will work. 🍻
If your oven only goes down to 170 degrees, then I think you're dead on with cooking the brisket up to a max of 190 degrees. However, I think for optimal tenderness without overcooking the brisket you should let it rest and cool down to 150 degrees or maybe in the 140s since the oven will be set at 170, there is no danger the brisket's temp will go lower than the 140+ safe zone. I like your spirit to continue testing methods until you get the perfect brisket, as we all know, smoking meat is not an exact science so practice makes perfect (or somewhere close to it).
Love your videos and look forward to seeing more from you in the future.
Yep def have to let it rest longer before putting it in at 170. Thanks! 🍻
Fun fact. Most ovens have a way to calibrate them (supposed to be used for elevation differences)…you can recalibrate your oven to run colder than the set temperature. I can make mine go down to 140 by recalibrating it to -30 degrees. The actual readout is 170, but in fact it reads 140 inside the oven. It works great
Yep that works well. Mine goes down to 150 normally which is nice. 🍻
@@lukehodges4362 what a great idea! This never occurred to me as a way to use this method as well as making jerky.. Love it! Thanks!
may or may not work. Tried it then checked out temps of oven with calibrated thermometer. still read higher that 150 with -30 degree setting. It was on a new Kitchenaid. so beware.
Going to try it!! Genius
Thanks for this experiment and many others you have done. So I have cooked many briskets and I have never rested one more than say 2-3 hours. I do a side hustle occasionally and sell BBQ. My method is fairly consistent, and customers love it. However, I've been watching videos about hot hold and have been considering trying it. Cooking on my offset until about 190-195, 2 hour cool down, tallow, wrap foil or paper and hold overnight at 140-150F. However, like others have said, my oven only goes down to 170F. After goggling, I discovered that most ovens can be changed up to about 30°F. I figured mine out and I want to try this. The Goldee's videos is what got me thinking about giving this a try. Smoke on my BBQ friends!
Long hot hold is a game charger. Really improves your brisket. Good luck! 🍻
I leave the oven door open about 1 inch, with an external probe to monitor. It always hovers 150-155
I use a turkey roaster. Most of them will go down to 140 to 150 to hold my briskets overnight.
Yep that works great as well. 🍻
So, the steps you used were
1. Smoke for 5 hours
2. Let rest for 2 hrs bringing internal temp down to 150-160
3. Hold in oven at 170 for 12 hrs
Am I correct on that?
I can’t remember exactly how I did that one, but generally smoke at 200F for a few hours, then increase to 250 and cook until 200-205F internal. Then your steps. 🍻
I tried the Jirby/Goldees method last week and compared it to the paper wrap that I normally do (two briskets same size/seasoning/cooked at the same time). While they were both really good, the Jirby method was definitely the winner and that's the way I'll be doing it in the future. th-cam.com/video/S4VMBu4OpP0/w-d-xo.html
Yeah I’m going to try all 3 side by side and see what happens. I’ll check it out. 🍻
Great video, glad you revisited instead of giving up on the 170 long hold. Helping a lot of people save time and money.
Happy to help! 🍻
If you replace your oven/remodel look into a higher end unit..my thermador ovens will warm/bake all the way down to 100 degrees F ...I rest at 140 no problem
Yeah my monogram goes down to 150, but I get asked about 170 being the lowest tons. 🍻
@@RumandCook That definitely seems to be the standard
I think a common misconception people have is that if it oozing with juice that’s a good thing when in reality if you let it rest for 14 hours like you did plus let it come down to a serving temp you should theoretically lose a minimal amount of moisture.
Yep for sure. People who squeeze their meat kill me as well haha. 🍻
That never made sense to me neither.
@blacksnakegray2552 yea but only time you really see the meat squeeze is because they're making a video. It's really more for the viewer.
200 box temp until meat probe hits 170. Then 250 Box temp, foil boat or paper wrap, run until meat probe hits 205. 140 box temp for a couple of hours rest. I just ran on last night and several said that was the best brisket they ever had! The juice/rendered fat was like butter on your tongue and the slices would almost fall apart when lifting them. Melt in your mouth!!!
Yep that works too. 🍻
thanks for sharing! did you have to wait til probe tender at 205 before resting? or does the resting help it get to desired tenderness?
This past weekend I cooked an injected Choice flat on a Weber Kettle with hickory pellets over Kingsford in a Smoke and Sear with water barrier. I kept my 275 temp within 20 degrees for four hours before wrapping. Wrapped in triple brown paper for two hours with leftover injection and one tablespoon of tallow. Finished in the oven at 175 cause my fire was cooling and I was out of briquets. Rested in a beach towel and cooler for one hour. I had very high hopes. Gray, dry and semi-chewy - I just can't get brisket right. #Texas #Brisket cause I'm going to keep on trying. Still saving for my Big Joe. Love your channel.
The flat is the toughest piece to cook. You are better to try a small whole brisket. I’d also try a little lower temp because it’s a small cooking chamber. Maybe 225-250. Could also try the foil boat to help collect some moisture under it. Give it a shot. 🍻
I used a Weber slide n sear for years with my brisket.
Lower your temp. 225 f is about where you want to be with the slow n sear. I only fill e water at the beginning. Don’t peek. Open only as needed. Rest in a warmed Coleman with towel wrapped brisket. I even added a fan powered temp controller to my Weber for more precise cooks. I’ve a pellet smoker now larg
ely due to the needed hands on the slow n seatrneeds, but the Weber made fantastic brisket!!
Also a word of advice if you want it.. Don't inject a brisket, just buy a prime. A choice can be done as well with great results but I agree, you should definitely shoot for closer to 225 with the size cooker you have and also do a whole packer. May take longer, yes but the results will be worth it.
I just did a #texas #brisket for a friend for a family reunion,I smoked it 5hrs 225 then Took it up to 250 till it was 190 inter. Then I held it the same way and he said that it was the best brisket they ever had. 🇺🇸🥃
Awesome! 🍻
The one time I held a #texas #brisket in the oven at 170 the results weren't ideal, but I didn't stop the cook at 190 either.
Yeah last time I didn’t rest it enough. Have to stop it from cooking for sure. 🍻
Finally someone did the video on comments offered! Thank You! Well done, Sir! #TEXAS #BRISKET
Thanks. I do read the comments. 🙃🍻
Great looking brisket, always good to experiment, wouldn't learn anything new otherwise.
#texas
#brisket
Yes sir. 🍻
Looking good Jake..Love how you listen to viewers and take their advice..#texas#brisket
Thanks! 🍻
Why not just use the Yoder to rest overnight at 150/170F. It can hold that easy overnight.
Trying to find a solution for those with an oven that will only go down to 170. Brisket hold in Yoder is coming. 🍻
So happy you did this video. My oven only goes down to 170, was good to see you overcome that. Thanks! #texas #brisket
Welcome! 🍻
You won! Please email 1rumandcook@gmail.com so I can confirm it's you.
I've been curious to see what a "maximum hold" time would be without comprimising the brisket too much.
Last thanksgiving I was tempted to smoke by briskets the day before (so I didnt have to be up all night) but that would have required holding the brisket for almost 20 hours. I didnt want to risk it but I am curious what would happen if a brisket was held for close to 24hrs. What's the limit?
I’ve held 20 hours no problem. You’re good as long as it stays above 140. 🍻
@@RumandCook Good to know! I wasn't sure if that would overcook it. Even though the hold temp is so low I would think it's still cooking the brisket somewhat, even if very slowly. I suppose I could alternate between keeping it in oven and taking it out for a bit...
@zachgrossman26 it doesn’t cook it at all at those temps. Just keeping it warm. I’d leave it there and forget about it until you need it. Can do the same with pork butts. I hold at 155-160 all the time. 🍻
Nice! Last cook resting overnight in my "170F oven" that actually temps 175F near the bottom, I cracked the door with a shim, actually running ~150-155F. Yes, used more NG, but it worked well. I mean, how often do I actually cook whole briskets? Would be a great mod for home ovens to reduce the min by 20F.
Yeah. I’m going test some warming ovens as well. 🍻
Most modern ovens can be lowered 30-35 degrees. Should google your model and see if it has the ability.
Thanks for this video. I watched the first video as well. I really appreciate how you're willing to share what you've learned along the way. #brisket #texas
Sharing is caring 😆. Happy to help 🍻
Yup- He’s Legit!😁👍👍
Why don't you wrap it in paper between 160 and 170?
I rarely do that anymore because I prefer better bark and if you do a long hold it will soften up no problem. If I’m going to wrap in paper I will generally push it to 180. 🍻
This is interesting because you have a lot of expensive bbq smokers and accessories, but no food warmer like a Vevor or Breville to hold your smoked meats at 140-150 for a long period of time. I’m sure you’ve heard of a food warmer. Is there a plan for you to add a food warmer to your channel?
My oven holds temps at 150 by default. This was more for people who can’t hold at 150.
That being said, a warming oven is def in my future 😁🍻
I’ve had really good luck with Costco choice briskets lately. Pretty good quality, especially coming off the Workhorse
Yep not too bad. 🍻
if you find a business center costco they have american wagyu and prime briskets for around 100 dollars. cant find prime grade beef ribs either.
Thanks for the tip 🍻
@@leightonlawrence8832 honestly tho the choice beef ribs have good marbling at costco..
Great you’re sharing when things don’t go so great, listening to feedback and trying again! 😊
Only good way to learn :) 🍻
Here's a challenge for you because I've seen others do it but I haven't had the chance yet - cook a brisket without touching it. No trim. Apparently it came out pretty good but curious what your thoughts are.
Unfortunately, I disagree with that trend. The extra fat can’t render properly and you only get that good yellow fat on the top section of the fat.
I don’t enjoy a bunch of fat on my brisket to begin with. I try and trim pretty aggressively because of this. I just don’t like the texture. 🍻
@@RumandCook I don’t disagree, but I’ve seen guys that have a lot of experience and say the exact same thing only to find they like it. The Mohawk and other non-rendering fat would seem to be a problem but as I said I’ve never actually tried it. I’m sure there is a reason Franklin, et. al. spend time trimming but that’s what experiments are for. :)
Yeah I hear ya. My issue is that I’m more of a flat guy (shocking I know) because I don’t like all the fat and texture of the point, outside of burnt ends. Add in all that extra fat and I’ll have a brisket I don’t like. I’ll have to really think about it lol 🍻
I don’t do the brisket cook off trim, just remove some of the thick fat on back, and that thick fat hump. No other trimming.
I cook for my family and that’s how the fam likes it
My oven runs too hot so I got a 1000-watt hot plate ( metal), took off rubber feet, and plastic knob. Put in the bottom of a turned off oven, shut the oven door and at number 2 on the heat control of the hotplate, and it held 150 perfectly
Awesome that works. 🍻
My oven sat at 170 over night but my brisket internal temp is 177. Got up at 5am to check it and I can tell it got a little firmer. The brisket is not qs films as it was earlier. Hopefully it's fine.
As long as you rest it back to 140-150 to slice you should be fine. With a higher temp rest you can pull it a little earlier in the cook as well. 🍻
I rest mine at 150. 170. But little high oven Temps very up 30 degrees
Yeah I can do 155 in my oven normally. 🍻
Honestly, if your oven doesn't go to 150, you should probably just preheat a Yeti cooler with boiling water, put a wire stand in it to keep the brisket dry, and just rest it overnight in that.
I’ve done that and it Works perfectly
I’ve rested probably 50-60 briskets in my oven at 170 with great results. Every oven isn’t the same, however, or precisely accurate with temps. I’m cooking 4 briskets this Friday, if something goes wrong with the rest I’ll remember to come back here and update.
@@brandonin_nyafter it hits 200 ok the grill. Can we just put it in the oven wrapped? At 150-170? And leave it till it’s ready to eat?
@@xr7604 I would not recommend that because it will most likely become way overcooked. I always let my briskets sit out (wrapped) on the counter to come down in temp to 150 or so, and then put it into whatever warmer you have. In my case, I only have my oven, which goes down to 170. I plan on buying a professional warmer that I can dial in even better. I would prefer to rest at 150 instead of 170.
Def had to let it rest and stop cooking if you take it up to 200. You can cook it until it’s as tender as you want. Then rest to 150-160 and then put in a warmer and you will be good. 🍻
I'm looking to do a whole turkey on the YS640S, just some light smoke flavor. Have you ever done a video with a whole turkey?
I haven’t done a whole turkey on the Yoder, but have on my other smokers. Skin can be a challenge, but I typically forget about the skin and enjoy the smoked Turkey. 🍻
Keep up the experiments #texas #brisket
Will do! 🍻
Nice job, Jake. Butcher paper trumps foil any day. #Texas #brisket. Keep up experiments. It's how we all learn!
Thanks. Will do! 🍻
What effect do you think it would have if you pulled it off at 200 instead of the 180-190?
That’s fine, you just have to rest it before you start a rest in the oven or you will over cook it. 🍻
Glad things worked out this time #texas #brisket , here it is 10:30 and now I’m hungry! Got to stop watching yr videos late at night.
😂🍻
I'm from Kansas City but I love #texas #brisket.
My oven has a keep warm setting that goes from like 145 - 170. I figured that was a standard thing.
Nope. Mine will do 155 but most only go to 170. 🍻
That's interesting way of doing it I'm going to try your method 118 pounder. #Texas#brisket
Worked out pretty good. 🍻
Thanks for the video. As someone who is limited to 170, I have theorized about cooking a brisket with this method of not letting it get all the way past 200 and letting it rest before throwing it in a 170 degree oven overnight. You saved me from having to experiment blindly myself. Can I ask how long you held it overnight at 170? Also, I heard that this method works best with prime grade and up since holding the brisket for so long over night can cause the brisket to dry out if it's not fatty enough.
As long as you let it rest below 170 before putting in your oven, you are good. Held for 12 or 14 hours. Prime is helpful, but not required. 🍻
@@RumandCook Wow, awesome.
Thanks!
i know its alot of money but look into alto sham for a holding oven. Im considering one for my back yard set up
Yep some great options out there. 🍻
Some digital ovens can be calibrated to plus or minus 30 degrees.
Yep 🍻
1:35 1.5tbsp of salt is enough?
Yep with 3 pepper. 2-1 or 3-1 is great. Always more pepper 🍻
@@RumandCook I understand the pepper part. But is the brisket salty enough? Ive always done 1/2 Tps per lbs
@mblais213 it’s personal preference but that sounds like a heart attack waiting to happen 🤣. On a 16 pound brisket that’s 8 tbs of salt which means 16 tbs of pepper. I don’t see how it’s possible to use that much.
I often dry brine mine so the salt gets deeper into the meat. I’ll also add some season salt if I want it a bit more salty.
Again all personal preference. 🍻
#texas #brisket Have not tried a full brisket yet, As a newby to smoking, it still looks a little intimidating.
Give a shot. I have a few videos on different techniques. Worst case you overcook it and have to chop and make it into sandwiches 🍻
I just overcooked my briske, I need help. Thanks for the video.
I have tons of brisket videos. I can help! Working on a brisket 101 soon! 🍻
Nothing wrong with it. Dose it make your house smell like brisket. #texas #brisket
Yeah a little bit. 🍻
When in oven resting, try using plastic wrap or aluminum foil to seal it.
Done foil lots, no plastic wrap though. 🍻
The way your were going I thought their would be no leftovers 8) #texas #brisket
🤣🍻
A roasting oven is inexpensive and can hold 150 or lower easy peasy
Yep been trying to get my hands on a few to test. 🍻
#texas #brisket happy to see that it can be done a 170. Won’t need to adjust oven temp to get at 150F
Yep! 🍻
I wish I was your neighbor and could help u eat up all that #texas #brisket.
Haha most goes into the office, but my neighbor does just fine lol. 🍻
I am going to try this. Our oven only goes down to 170.
Good luck! Just let it come down in temp before putting it your oven. 🍻
Tried the Goldee's method on my waygu brisket this past weekend. It was amazing. #texas #brisket
Sounds tasty! 🍻
Great looking brisket. You finally get the formula! #texas, #brisket.
Thanks! 🍻
#brisket looks great it must be #texas style
Thanks! 🍻
I've got a new pellet smoker on the way, one of the features it has is a "keep warm" setting, I'm curious to see how that works... If it ever gets here, it seems to be lost in limbo as it was supposed to be here yesterday, no updates from the shipper. :-/ It's a Nexgrill 790 Oakford. Seems like a solid unit with the features I want for a price that doesn't bust my budget. We'll see! #texas #brisket
Yeah my Yoder goes down to 150. Will be testing that soon. Hope they find it! 🍻
@@RumandCook Yup, they found it, being delivered tomorrow on a Sunday. Again, we'll see!!
Awesome. 🍻
Ever rest one with a sous vide? I’m curious how that would go. Probably ruin the bark.
Not yet but on my list! 🍻
Please try it with sous vide and post a vid!!
Hope the test works but gotta get my hashtags on :) #texas #brisket
Hahaha 🍻
Brisket Looked Fantastic!!! #Texas #Brisket
Thanks! 🍻
Great tip on the #texas #brisket. Yes my oven only goes down to 170 as well. Just bought it in the middle of covid when my older one broke. Missing alot of features my old one had but it was all that was available unless i wanted to wait 6-12 months on a stove. Great video ....thanks for the advice.
No prob 🍻
Your brisket game is on point! Jiggle jiggle #texas #brisket
Thanks! 🍻
Looks excellent. Fun video #brisket #texas
🍻
Looking forward to your other experiments. I really want to try a longer hold. Usually I have only done a few hours. Really want to see how much of a difference that long hold will make. #texas #brisket
It won’t disappoint! 🍻
Live in Houston too hot right now #Texas # Brisket
Haha never too hit for bbq! 🍻
Success. The brisket looks great. Looking forward for the comparison video.
Thank you sir. 🍻
Looks like you have nailed the rest, doesn’t get much better than that, nice work #texas #brisket
Thanks much! 🍻
I rest them an entire day
Nice video, I definitely learned from it! #texas #brisket
Glad it helped! 🍻
been smoking my brisket til about 180 - wrap - cook til 195 - hold at 160 in sou vide for 4 hours - perfect everytime
I haven’t tried it in sous vide yet. It’s on the list but I don’t have a big enough sous vide container. I hate sous vide food in general so I didn’t spend much on larger containers. It’s great for reheating bbq though! 🍻
yea ive done the oven and sou vide - and everytime the sou vide is better just more juicy and i feel better about the temp being stable
@@RumandCookty for replying love ur channel - subscribed
Welcome. I try and respond to all. Thanks for the sub! 🍻
That looks great. Got to love the workhorse. They produce great quality bbq
Yep for sure. 🍻
Great job👍 I like your using a WH1975 I should be getting mine in 2 weeks. How do you like it?
Thanks. Great pit you will like it. This might be helpful: bbq.rumandcook.com/WorkhorseCourse 🍻
I use a turkey roaster to rest mine
Yep that works well 🍻
Fine looking brisket. I didn’t think that a long hold would work. Keep up the good work
#texas
#brisket
Thanks! 🍻
If done properly the long hold works.
Most decent bbq joints do a long hold
Incredible bark
That was one tasty looking #texas #brisket !!
Thanks 🍻
Good video. #texas #brisket
Thanks 🍻
looks good man! #texas #brisket
Thanks! 🍻
Great video, thank you!
No prob! 🍻
Looks great! #texas #brisket
Thanks! 🍻
Great video!
Thanks! 🍻
Great cook
Thanks 🍻
Awesome cook!
Thanks 🍻
Love a long rest on a #texas #brisket
Longer the better. 🍻
@@RumandCook I think this is the most crucial step and I'll die on that hill 😅
Hahaha
Google your
oven. I have a GE and there were a bunch of videos and I was able to adjust the offset + or - 30*. Mine also said 170 was the lowest but I went into the menu and adjusted-20 and bingo!!
Mine goes to 155. Trying to show options for those who’s oven doesn’t. 🍻
@@RumandCook ahhh, totally missed that! I did your pellet version of this on my Yoder with the oven hold overnight and it turned out awesome!!
Awesome congrats. 🍻
Ive rested briskets for up to 36 hours at 150 degrees and they turned out great.
Awesome. Now that’s planning ahead haha 🍻
I was skeptical since you weren't taking it past 190. That 'butter' usually happens around 200+ but looks like even at 170, the collagens had time to break down. Might try this!
The long rest is super helpful. 🍻
Going to 190 ish seems to be the new thing. The long rest creates the softness.
If I’m going to rest and serve then I’ll go to 204ish 🍻
Looks like you cut to much into the flat.
Not following you?
I shut my KK 42” down when my brisket gets to 182-183 degrees and let it sit over night. I don’t open it for at least 8-9 hours after I cut off all air.
Was a happy accident how I fell on to that.
Anyways since that time, I haven’t cooked a brisket any other way. The thermal mass of a 42” KK is why that works.
A close 2nd is the “hot hold” overnight trick which is a more mainstream solution and something I’ve done for years & recommend to everyone except KK42 owners(very few people). It’s just a better finished product.
A warming drawer or proofing oven works perfectly for that.
Cheers
Yeah my oven normally holds 155. Just trying to give people options if their oven only goes to 170. 🍻
@@RumandCook when I used to do the hot hold trick. I’d put the brisket up for 8-12 hours at 155-170ish. Point is I couldn’t really notice any difference between 155-170ish. I’d pull the brisket at 203ish +/- and then the hold.
I’m a firm believer in the hot hold technique for brisket and pulled pork. Both taste notably better to me.
Great changes to your channel.
Best
Yeah I pretty much hold every brisket overnight now. Thanks. 🍻
@@RumandCook as do most BBQ joints. It’s something I just kinda of figured out along the way.
It’s amazing what we learn along the way. Seems easy in hindsight, but then I start to think about how many cooks I’ve done to get here.😃
Enjoy your weekend and looking forward to your next video. Hope your analytics are on the upswing. Great videos.
Thanks you too! 🍻