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Can you keep a brisket in a oven or electric smoker at 180 without it drying out?
Posted on 2/8/19 at 8:46 pm
Posted on 2/8/19 at 8:46 pm
For instance once the brisket is done and you wrap it can you put it in an electric smoker set at 180 for 6+ hours without it drying out? I know you can always do the cooler method but I was interested if this would work as well.
5
Posted on 2/8/19 at 9:01 pm to al_cajun
I wouldn't think so but i haven't tried it. Just leave it wrapped in a couple of big towels in a small cooler. It will probably still let off steam when you finally open it. I've held one for 4 hours like that before and it was still fairly hot.
Posted on 2/8/19 at 9:04 pm to al_cajun
I would recommend putting a metal bowl of water in there too perhaps keep the humidity up and has a wet heat going on inside of your smoker
Posted on 2/8/19 at 9:30 pm to al_cajun
How low can your smoker go? 140F is the lowest recommended temp for the food service. I would go as cool as possible.
Posted on 2/8/19 at 9:39 pm to al_cajun
I have a Smokin Tex and it will go down to 180 and I’ve done it with no problems. When it’s done double wrap in Saran Wrap tight then double wrap in foil and it will be fine. It’s just like a warming oven.
Posted on 2/8/19 at 11:39 pm to al_cajun
The issue with ovens is the temperature cycles 25-50 degrees above and below the set point, so there is the potential to overcook. Depends on the oven.
The cooler works well. You can even add a container with some hot water on occasion if you are worried about the temperature dropping too much.
The cooler works well. You can even add a container with some hot water on occasion if you are worried about the temperature dropping too much.
Posted on 2/9/19 at 5:59 am to ChEgrad
I've left them in coolers (double wrapped with paper and towels) overnight. Still warm and juicy the next day.
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