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Started By
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Brisket question..What is the longest you have
Posted on 7/3/25 at 5:40 pm
Posted on 7/3/25 at 5:40 pm
Smoked a 15lb today. Done at 207. It’s wrapped in butcher paper and foil with plenty of tallow. I finished the last hour in the oven wrapped. Turned oven off and it’s coming down. Once it gets to 150 I was going to put my oven on 150 to hold it until lunch tomorrow. Anyone see an issue with this? I know the bbq joints do it but never done one over 12 hrs.
7
Posted on 7/3/25 at 5:41 pm to lsufan1971
1) Does your oven go as low as 150F?
Posted on 7/3/25 at 5:45 pm to xXLSUXx
quote:
Does your oven go as low as 150F?
Yes
Posted on 7/3/25 at 5:45 pm to lsufan1971
No issue at that temp. Keep it wrapped. The warm setting on my ovens are 150F.
Posted on 7/3/25 at 5:47 pm to Btrtigerfan
quote:
No issue at that temp. Keep it wrapped. The warm setting on my ovens are 150F.
It’s wrapped good with plenty of Tallow.
Posted on 7/3/25 at 6:07 pm to lsufan1971
Smoking one currently. Will take off tonight and put in Breville oven at 205 to finish tonight. Will hold tomorrow til we eat in there at a lower temp.
Once we pull that out, the beef clod will go in.
Once we pull that out, the beef clod will go in.
Posted on 7/3/25 at 6:10 pm to lsufan1971
I've put them in a five gallon Igloo water cooler and held for 10 hours. It was still very hot to the touch while slicing.
Posted on 7/3/25 at 6:38 pm to lsufan1971
I personally think with a really long rest you don’t want to take it as high as 207…. But it’ll probably still be really good. I did one a few weekends ago and let it ride unwrapped the whole time, pulled around 200, wrapped in foil with tallow and let it sit on the counter for about a hour. Then put it in my over around 150 for around 7 hours.
Posted on 7/3/25 at 6:40 pm to lsufan1971
Nobody here will tell you not to do it, all you will get is “it’s fine” with no reasons why. That’s a long arse time after it’s cooked. Only one way to find out if quality is affected or not. Let us know how it works out.
Posted on 7/3/25 at 7:07 pm to SixthAndBarone
quote:
That’s a long arse time after it’s cooked
You realize all the top BBQ places on TX are serving briskets that were probably pulled off the smoker the night before and put in a warming oven until lunch service right?
This post was edited on 7/3/25 at 7:18 pm
Posted on 7/3/25 at 7:48 pm to Glock17
You are absolutely right but the biggest difference I think is that those types of places are using high fat briskets(prime, wagyu etc)
Do we know what grade of meat the op is using?
I have kept choice and select briskets smoked on my Weber kettle, in my electric smoker overnight and some have come out overcooked. I think higher quality briskets can take long rests like that but for everything else I use a cooler with towels and try not to go overnight.
Do we know what grade of meat the op is using?
I have kept choice and select briskets smoked on my Weber kettle, in my electric smoker overnight and some have come out overcooked. I think higher quality briskets can take long rests like that but for everything else I use a cooler with towels and try not to go overnight.
Posted on 7/3/25 at 8:29 pm to Glock17
So ALL the top places hold brisket for 18+ hours? You know this for a fact?
As I said, only one way to find out. My bet is it will be fine. But I also realize there’s a chance it may not. Let the OP try it and report back. That’s about all we can say.
As I said, only one way to find out. My bet is it will be fine. But I also realize there’s a chance it may not. Let the OP try it and report back. That’s about all we can say.
Posted on 7/3/25 at 8:36 pm to SixthAndBarone
Truth BBQ rests their briskets for at least 4 hours, and sometimes even overnight (8 hours or more). They utilize a "holding oven" set to a low temperature (around 150°F) to maintain the brisket's temperature and moisture during the rest period. This extended rest allows the brisket's fibers to relax, resulting in a more tender and flavorful product.
Here's a more detailed breakdown:
Extended Rest Period:
Truth BBQ's process involves a significant rest time, often exceeding the minimum of 4 hours.
Holding Oven:
They use a holding oven, or a cooler with towels, to maintain the brisket at a consistent low temperature during the rest.
Temperature Control:
The holding oven or cooler is crucial for preventing the brisket from drying out during the rest.
Benefits of Long Rest:
The extended rest allows the meat to continue cooking internally, breaking down tough connective tissues and resulting in a more tender and flavorful brisket.
Here's a more detailed breakdown:
Extended Rest Period:
Truth BBQ's process involves a significant rest time, often exceeding the minimum of 4 hours.
Holding Oven:
They use a holding oven, or a cooler with towels, to maintain the brisket at a consistent low temperature during the rest.
Temperature Control:
The holding oven or cooler is crucial for preventing the brisket from drying out during the rest.
Benefits of Long Rest:
The extended rest allows the meat to continue cooking internally, breaking down tough connective tissues and resulting in a more tender and flavorful brisket.
Posted on 7/3/25 at 8:38 pm to t00f
You’re correct. But the OP is talking about at least 18 hours, assuming 11:00 is his lunch. Thats the difference we are trying to figure out.
Posted on 7/3/25 at 8:43 pm to t00f
Quick Google search shows lots of at home cooks rest their briskets 12-18 hours or more with allegedly great results. But they aren't food scientists so frick em apparently 
Posted on 7/3/25 at 8:46 pm to SixthAndBarone
unsure about who said 18+. finishing at 11pm-2am hold till 11am lunch is not shocking.
and yes, my oven can do 140-150 and I hold.
Beef works well.
Pork ribs not so much.
and yes, my oven can do 140-150 and I hold.
Beef works well.
Pork ribs not so much.
Posted on 7/3/25 at 8:46 pm to LNCHBOX
I've done like 10 hours and it was damn good
Posted on 7/3/25 at 8:55 pm to t00f
OP said at 5:40 today it was done and he wanted to hold it for lunch tomorrow.
Looking forward to hearing the results. My money is on it will be fine.
Looking forward to hearing the results. My money is on it will be fine.
Posted on 7/3/25 at 9:55 pm to Donka Doo Balls
quote:
Do we know what grade of meat the op is using?
It’s a choice from Albertsons
Most of the big TX bbq places use 2/3 Choice. Franklin may use prime but none that I know of serve WAGU grade brisket. That shite is $8-$10 per lb.
Posted on 7/3/25 at 10:25 pm to lsufan1971
quote:
Anyone see an issue with this?
In my experience after smoking tons of briskets I'll add my opinion for whatever it's worth, which is absolutely nothing...
The BBQ joints in Texas hold briskets for 12+ hours out of necessity...to have a large quantity of briskets ready for service the next day. The way to successfully do this AND maintain quality is to hold it at 140-150 until service the next day. Is it necessary for top-shelf brisket? Not according to the head pitmaster at Goldee's...a #1 BBQ joint on (the last) Texas Monthly Top 50. Shoutout Burnt Bean Co in Seguin, Tx...the new #1 joint.
They say rest it down to 140 and it's as good as it will get. Personally, I rest for 12+ hours because years ago I saw that that's what they were doing so I tried it and it turned out the best brisket I've ever done. I just feel like it allows the meat to completely relax and absorb all the juices that makes it the best bite in BBQ. But I think you'd probably "be fine" resting it down to 140 on the counter and then slicing. I've never done it but who knows.
quote:
I personally think with a really long rest you don’t want to take it as high as 207
I agree with this. I pull mine in the 195ish range depending on feel. When I grab it with both hands, I look for the feeling of almost being able to push my fingers into the meat from the bottom side but it's strictly a feel thing...something you only get good at from repetition.
quote:
You are absolutely right but the biggest difference I think is that those types of places are using high fat briskets(prime, wagyu etc)
I've found that most places do choice+, which is an upper 2/3 grade of choice. In the words of Aaron Franklin, the way to make really good brisket is to make alot of bad brisket. It's all about trial and error on YOUR SMOKER to find out what produces the best product.
Obligatory pic
When you're getting that yellow, sticky sweet fat, you're doing something. Sorry for the long post but smoking meats is my favorite.
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