Great video man! This is important work. I'm glad to see someone else is experimenting with this. Long holding is like using cheat codes for brisket. Makes it so easy. No need for poking, probing for tenderness and doing the finger liberace under the brisket to test for tenderness. Makes it much easier especially for beginners. I've even pulled briskets at 170 internal and held them 18 hours and they turn out great. I'm interested in seeing how you experiment with different pull and hold temps/hold time. I used to pull at 190 and hold 18 hours at 150. the results were always amazing, super juicy, never dry, prime rib beef flavor, BUT collagen and fat cap rendering weren't quite there for many people's tastes and were'nt quite like what I get at top BBQ joints. Most of my taste testers preferred the more rendered, fall apart, gooey texture briskets. I agree collagen will start rendering as low as 130 so you can theoretically render it into geletin (or hydrolized collagen, whatever you want to call it) at 150-170 degrees for a long period of time like 24 hours for example. But for some reason I don't get the same quality of internal collagen rendering doing that as when I take the brisket to 195 and then hold it. Seems to undergo some additional transformation at that higher temp. Also found the fat cap doesn't like to start rendering into that bacony caramel sweet texture until the brisket is at least 190-195 and needs to be exposed to the heat, unwrapped, to render down into that sticky sweet caramelly texture. It won't render down when wrapped, it will just get softer and squishier but still thick and white. So right now I've been looking for a middle ground. Foil boating at 170 to cook it more evenly, pulling at 195 when I get the fat cap squishy and rendered, and when I poke my fingers into the bottom the fibers give a little bit but not too much (still a bit of bounce left, a bit undercooked). Then I hold at 150 for 18 hours and the results are more like I've had at top BBQ joints. Wondering if you could get the same results though if you pull at a low temp (160-190) and hold for longer at a higher temp. Or get it to 170, foil boat it to protect the edges and do an hour of super high heat to render the cap, then pull it at 180-90 and hold. Sorry for the essay. Great video!
Great write up and information! I’ll definitely be doing a few more and taking notes on the outcome. I like using selects for this, as they’re cheaper and don’t always have the fat content/ collagen quality or quantity as higher grades. Thanks so much for stopping by!
The first person to publish a brisket cookbook with comprehensive charts and tables for pull temp, rest time, hold time and temp, etc. will retire on their own private island. Let the games begin!
@@billbryant1288 haha. Truth. It’s amazing how objective the textures and finishing is for meats though. I’m in west Texas, and it’s so different than what people prefer in east Texas, or north Texas. I think west central and south are pretty similar in our texture/finish feel.
And to think I "rested" my first brisket for 30 mins. LOL Just sliced open a brisket after resting it for 9hrs and yeah...it was juicy as can be! Great video Zach!
@@BrisketMedic I’m love the idea of basing it on color. It would be great if you could do 2 briskets. One pulled at 160, and the other at 190 to see the difference. My hold is done on a master built electric smoker. I set it at 150 or 155 depending on outside temp. It will bounce from 135 to 165 and seems to do the trick.
I’ve wondered about the same. Steve Gow did a long rest or something similar around 190° and was pretty surprised. I am curious to know the temps when you pulled it, tho I know you deliberately didn’t want to know. Also, was there anything you didn’t like about the finished product?
Honestly, there wasn’t anything I didn’t like. I was surprised the bark held up with the foil wrap instead of paper. It was moist and tender, better than I expected for a select. I am going to try and do it again and see if I can get a temp when I want to pull it, just for reference. In my opinion- anything over 130 will have the same internal out come. It won’t have bark worth a darn though. I’m going to do it on the next one!
Had a cheap, nasty brisket (here in UK they can be pretty poor as normally younger animals when slaughtered), knew it would be dry as the Sahara any other way so I tried this but with a water bath and bagged it up @ 160..... overnight best thing I ever did with it😁👍 plus it's dead easy too 👍👍 great video 😎😎😎
Thanks! Glad you’re here- and what you said definitely proves this is a very good and EASY method. I’m all about making it easier!!! lol big howdy from Texas.
Good to know, Zach! 21 hours is a long time and you really gotta plan ahead. However, with this method you smoke for 5 hours and go about your business until you're ready to eat! I like it! Merry Christmas, brother!🌲👍😋
Great video! Are you in Lubbock? I was born and raised there! Have you talked about your long hold ideas with the folks out at Wolfforth? Back in the day it was Jug Little's and Stubb's but I understand that Evie Mae's is the new hot spot.
Hell yeah Zach, that brisket looked great, it goes to show if you know a little something about meat and how to use a pit the results are amazing. Merry Xmas brother!
Great video Zach! If you had to guesstimate what temp the brisket was when it reached the bark you liked, what would you it would be? Maybe 175 f to 185 f?
If I don't have that contraption that holds a piece of meat at 160, what could I use? I can't imagine having the oven in my house run for 12 hours at 160. I guess I could, but it seems like a strain. What are your thoughts?
I believe you could wrap and place into a crock pot on the “warm” setting and it do ok. I use an electric smoker as a warmer, my GMG also goes down to 150 (but that’s a lot of pellets!). You could also vacuum seal and place in a pot on the stove top and adjust with a thermometer the knob for the proper temp.
Are you sure you were cooking at 250? That brisket is so dark for only 5 hours. Maybe it’s because I have a 120 gallon pit. It takes me at least 8 hours to get to that point. I cook at 250 also. Makes me wonder if I need to go up on my temps. Briskets usually take me 12 hours. That’s if I wrap at the stall. I don’t want to know how long it would take to do unwrap. On another note, I understand why this works. I don’t think it is for everyone though. It does make it easier to do. If you want to cook brisket all day in to the night and eat it the next day sure. I like to get up super early cook brisket all day and enjoy it in the afternoon. A long rest won’t work.
Howdy! I’ve temp checked my gauges recently and found them within 1-2°. At grate level it stayed pretty consistent at 250°. This pit develops bark pretty easily due to the high air flow my modifications produce. Also, it’s only about 8-9 lbs after a trim. It’s definitely not for someone who wants to enjoy the pit all day, but for me when I want to enjoy a cook, and don’t have a full day to devote to it- this is my new method from now on. The outcome of this select brisket was far better than I expected and am extremely pleased with it.
I was looking for a less involved cook. I’ve been doing a long rest for many many years as well, but this experiment proved you don’t have to take it to temp or probe tenderness to hold it and it come out tender and moist! Pretty cool I thought.
You need to either ask me or do Some research on your rub for this. It looks good but you are not there yet. This is in no way a secret. No one is lying but I applaud the use of conspiracy to get the viewers to stay tuned. Even had me paying attention and these days I am forgetting more than most people know. When you get my age you look in the net, start reading stuff and nodding your head and either you wrote it an forgot or you remember Danny Gaulden, Milroys, Mike a mills or Billy Bones Wall telling you this. Good job on the channel from the Origibal BBQ Content Pioneer. Popdaddy. Ps. This was also covered ad nauseam back BEFORE video online in the Brethren when all People could do Was read.
Great video man! This is important work. I'm glad to see someone else is experimenting with this. Long holding is like using cheat codes for brisket. Makes it so easy. No need for poking, probing for tenderness and doing the finger liberace under the brisket to test for tenderness. Makes it much easier especially for beginners. I've even pulled briskets at 170 internal and held them 18 hours and they turn out great. I'm interested in seeing how you experiment with different pull and hold temps/hold time. I used to pull at 190 and hold 18 hours at 150. the results were always amazing, super juicy, never dry, prime rib beef flavor, BUT collagen and fat cap rendering weren't quite there for many people's tastes and were'nt quite like what I get at top BBQ joints. Most of my taste testers preferred the more rendered, fall apart, gooey texture briskets. I agree collagen will start rendering as low as 130 so you can theoretically render it into geletin (or hydrolized collagen, whatever you want to call it) at 150-170 degrees for a long period of time like 24 hours for example. But for some reason I don't get the same quality of internal collagen rendering doing that as when I take the brisket to 195 and then hold it. Seems to undergo some additional transformation at that higher temp. Also found the fat cap doesn't like to start rendering into that bacony caramel sweet texture until the brisket is at least 190-195 and needs to be exposed to the heat, unwrapped, to render down into that sticky sweet caramelly texture. It won't render down when wrapped, it will just get softer and squishier but still thick and white. So right now I've been looking for a middle ground. Foil boating at 170 to cook it more evenly, pulling at 195 when I get the fat cap squishy and rendered, and when I poke my fingers into the bottom the fibers give a little bit but not too much (still a bit of bounce left, a bit undercooked). Then I hold at 150 for 18 hours and the results are more like I've had at top BBQ joints. Wondering if you could get the same results though if you pull at a low temp (160-190) and hold for longer at a higher temp. Or get it to 170, foil boat it to protect the edges and do an hour of super high heat to render the cap, then pull it at 180-90 and hold. Sorry for the essay. Great video!
Great write up and information! I’ll definitely be doing a few more and taking notes on the outcome. I like using selects for this, as they’re cheaper and don’t always have the fat content/ collagen quality or quantity as higher grades. Thanks so much for stopping by!
The first person to publish a brisket cookbook with comprehensive charts and tables for pull temp, rest time, hold time and temp, etc. will retire on their own private island. Let the games begin!
@@billbryant1288 haha. Truth. It’s amazing how objective the textures and finishing is for meats though. I’m in west Texas, and it’s so different than what people prefer in east Texas, or north Texas. I think west central and south are pretty similar in our texture/finish feel.
Great video, Zach. Fun experiment👍😊
Bobbi! Thank you it turned out so good
Hey thanks for the shoutout! Very cool experiment. I’ve got a video coming soon cooking to 190 - this might be something I have to try!
Ohhh yeah! Gonna be good.
And to think I "rested" my first brisket for 30 mins. LOL Just sliced open a brisket after resting it for 9hrs and yeah...it was juicy as can be! Great video Zach!
lol me too, but it didn’t stay that way very long 😜👍 thanks buddy.
Nice cook Zach, merry Christmas to you and yours.
Thanks CJ. Hope y’all are well. Saw that rib roast earlier sheeeesh that looked good!
I’m gonna need to try this method!
Sooo much less work this way!
Zach you are definitely the Brisket Medic !
Thanks Jimmy!
This is my go to method, and it’s fail proof. I do temp mine and go to 190 then hold for 12-18 hours. Great vid!!
Thanks! I’m wondering if I can temp it and pull at 160-175 and it do the same. I wonder how low I can do it.
@@BrisketMedic I’m love the idea of basing it on color. It would be great if you could do 2 briskets. One pulled at 160, and the other at 190 to see the difference. My hold is done on a master built electric smoker. I set it at 150 or 155 depending on outside temp. It will bounce from 135 to 165 and seems to do the trick.
@@smokinjaws3310 great idea
I’ve wondered about the same. Steve Gow did a long rest or something similar around 190° and was pretty surprised. I am curious to know the temps when you pulled it, tho I know you deliberately didn’t want to know. Also, was there anything you didn’t like about the finished product?
Honestly, there wasn’t anything I didn’t like. I was surprised the bark held up with the foil wrap instead of paper. It was moist and tender, better than I expected for a select. I am going to try and do it again and see if I can get a temp when I want to pull it, just for reference. In my opinion- anything over 130 will have the same internal out come. It won’t have bark worth a darn though. I’m going to do it on the next one!
Had a cheap, nasty brisket (here in UK they can be pretty poor as normally younger animals when slaughtered), knew it would be dry as the Sahara any other way so I tried this but with a water bath and bagged it up @ 160..... overnight best thing I ever did with it😁👍 plus it's dead easy too 👍👍 great video 😎😎😎
Thanks! Glad you’re here- and what you said definitely proves this is a very good and EASY method. I’m all about making it easier!!! lol big howdy from Texas.
Good to know, Zach! 21 hours is a long time and you really gotta plan ahead. However, with this method you smoke for 5 hours and go about your business until you're ready to eat! I like it! Merry Christmas, brother!🌲👍😋
Exactly! Makes life soooo much easier! Thanks and merry Christmas to you too! Them enchiladas you made looked amazing!
Good information… is there anything that can be made from those trimmings?
Absolutely, I have a freezer full and make ground beef for burgers and chili all the time!
Looks awesome Zach, work out pretty good 👍. Have a nice holiday season! Cheers 🍻
Yoooo. Thanks! It worked so easily, I’m blown away! Honestly the only skills needed to make this work is fire management.
Great video! Are you in Lubbock? I was born and raised there! Have you talked about your long hold ideas with the folks out at Wolfforth? Back in the day it was Jug Little's and Stubb's but I understand that Evie Mae's is the new hot spot.
Hello! I am! There’s a lot of great places in Lubbock for bbq, if you’re ever back in the area reach out and I’ll give an awesome list of places!
Hell yeah Zach, that brisket looked great, it goes to show if you know a little something about meat and how to use a pit the results are amazing. Merry Xmas brother!
Brotha Randy! Thanks man. Hope y’all have an awesome Christmas too
Great video Zach! If you had to guesstimate what temp the brisket was when it reached the bark you liked, what would you it would be? Maybe 175 f to 185 f?
I’m guessing probably 170-175 if I had to. I’ll do it again and check!
If I don't have that contraption that holds a piece of meat at 160, what could I use? I can't imagine having the oven in my house run for 12 hours at 160. I guess I could, but it seems like a strain. What are your thoughts?
I believe you could wrap and place into a crock pot on the “warm” setting and it do ok. I use an electric smoker as a warmer, my GMG also goes down to 150 (but that’s a lot of pellets!). You could also vacuum seal and place in a pot on the stove top and adjust with a thermometer the knob for the proper temp.
What warmer is that? Great video!!
Thanks! I just use an old electric smoker from masterbuilt
How low does that electric smoker keep temps? Great experiment!
@@RaceviceSmokehouse this one sets as low as 145 but I’ve found I need to keep it 5° hotter on the setting when it’s cold outside.
Are you sure you were cooking at 250? That brisket is so dark for only 5 hours. Maybe it’s because I have a 120 gallon pit. It takes me at least 8 hours to get to that point. I cook at 250 also. Makes me wonder if I need to go up on my temps. Briskets usually take me 12 hours. That’s if I wrap at the stall. I don’t want to know how long it would take to do unwrap.
On another note, I understand why this works. I don’t think it is for everyone though. It does make it easier to do. If you want to cook brisket all day in to the night and eat it the next day sure. I like to get up super early cook brisket all day and enjoy it in the afternoon. A long rest won’t work.
Howdy! I’ve temp checked my gauges recently and found them within 1-2°. At grate level it stayed pretty consistent at 250°. This pit develops bark pretty easily due to the high air flow my modifications produce. Also, it’s only about 8-9 lbs after a trim.
It’s definitely not for someone who wants to enjoy the pit all day, but for me when I want to enjoy a cook, and don’t have a full day to devote to it- this is my new method from now on. The outcome of this select brisket was far better than I expected and am extremely pleased with it.
@@BrisketMedic I definitely agree. Good stuff!
🔥😎👍
kinda like steaming a brisket. for 16 hrs. nice experiment.. i ho;d mine for 10 or 12 hrs after it hits 203
I was looking for a less involved cook. I’ve been doing a long rest for many many years as well, but this experiment proved you don’t have to take it to temp or probe tenderness to hold it and it come out tender and moist! Pretty cool I thought.
You need to either ask me or do
Some research on your rub for this. It looks good but you are not there yet. This is in no way a secret. No one is lying but I applaud the use of conspiracy to get the viewers to stay tuned. Even had me paying attention and these days I am forgetting more than most people know. When you get my age you look in the net, start reading stuff and nodding your head and either you wrote it an forgot or you remember Danny Gaulden, Milroys, Mike a mills or Billy Bones Wall telling you this. Good job on the channel from the Origibal BBQ Content Pioneer. Popdaddy. Ps. This was also covered ad nauseam back BEFORE video online in the Brethren when all People could do
Was read.
Glad you’re here! I think a lot of what is taught today is insanely over complicated.
That's not a heavy coat of seasoning at all.
Ok Chuck