- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Coaching Changes
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Brisket question..What is the longest you have
Posted on 7/3/25 at 10:41 pm to SixthAndBarone
Posted on 7/3/25 at 10:41 pm to SixthAndBarone
quote:
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.
1
Posted on 7/4/25 at 7:27 am to GeauxTigers0107
About to put my brisket in the breville on 150 til 5pm today. Gonna be good.
Posted on 7/4/25 at 7:40 am to Mr Sausage
What is a breville?
Posted on 7/4/25 at 8:33 am to SixthAndBarone
Posted on 7/4/25 at 10:03 am to GeauxTigers0107
Kept my meats thermometer in it all night. Internal stayed at 157 all night. About to take out and put in my insulated BBQ resting bag. Will take pics and post later today once I slice.
Posted on 7/4/25 at 5:54 pm to lsufan1971
Posted on 7/4/25 at 6:18 pm to lsufan1971
How is it? I've only held in the oven overnight under 160F once. Lowest my oven would go. Felt like I dried it out. And my whole house smelled like brisket for days. Wife was pissed. I've learned some of the smokehouses that do >12hr holds also wrap in plastic wrap the whole time too.
I have an electric grill that I essentially use as an outdoor warmer, but it's a little small for large briskets.
I have an electric grill that I essentially use as an outdoor warmer, but it's a little small for large briskets.
This post was edited on 7/4/25 at 6:25 pm
Posted on 7/4/25 at 6:23 pm to xXLSUXx
quote:
How is it? I've only held in the oven overnight under 160F once.
Really good. Didn’t dry out. I had a shite ton of tallow. The point is unbelievable.
Posted on 7/4/25 at 6:40 pm to GeauxTigers0107
quote:yea it's funny when people preach "you have to do it this way because Texas bbq joints do it that way"..... Well you are t cooking 100+ briskets to serve the next day just to serve 100 the next.
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.
Posted on 7/4/25 at 7:00 pm to lsufan1971
Awesome. Glad to hear.
Posted on 7/5/25 at 10:00 am to lsufan1971
I dialed in my brisket cooking back in 2015. I came to the realization that keeping it simple yielded the best results. Trim, simple rub, and let it go til it hits 203.
Can someone explain what this Tallow step is? Y’all just keep some on the brisket when you wrap it?
Can someone explain what this Tallow step is? Y’all just keep some on the brisket when you wrap it?
Posted on 7/5/25 at 12:05 pm to horsesandbulls
quote:
Can someone explain what this Tallow step is? Y’all just keep some on the brisket when you wrap it?
I always take the fat I trim off and throw it in a foil pan on the smoker. It’ll render down, and when I wrap, I pour some of the tallow over the brisket.
Posted on 7/5/25 at 12:40 pm to lsufan1971
207 sounds really high for that long a rest. Goldees cooks theirs to 195 and rests overnight.
Posted on 7/5/25 at 12:45 pm to xXLSUXx
quote:
holds also wrap in plastic wrap the whole time too
I’ve seen this with pork ribs as well.
Posted on 7/7/25 at 10:01 am to tonydtigr
quote:
tonydtigr
Posted on 7/7/25 at 12:12 pm to lsufan1971
Looks good man. Just so you know (and maybe you do), you want to cut the point in the other direction from what you did in that pic. Nice looking bark though.
Page 2 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News