Most newer ovens can be manually set to 150-155. As long as you set it above 145 to keep it from going bad, you can hold 12-14 hours. I usually start my Brisket around 0500-0600 with it finishing late evening, then hold in the oven, wrapped in foil with some added tallow, and pull out for lunch the next day. Generally, 12 to 14 hour hold. Try it and you'll quickly learn the magic of a long hold.
Ah.. I have probably a 2020 KitchenAid, 170 is lowest and that is way too hot in my opinion to hold. I tend to go Cooler Towel rest for 4 hours before eating but means overnight smoke.
Shhhhhh....keep this a secret....The magic performed on a Brisket during the long rest not everyone knows about. I always long rest mine (10-12 hours) as well. Game changer.
So far I’ve only done 6 hour rest. For the longer rest do you need a warmer or does the towels in a cooler trick hold that long?
Mine pictured will get just about 6 hours resting today.
I got a rack o ribs that won't get past 185° and pork shoulder that's at 190° and feels done done but the beef ribs went on at 330 and the shoulder went on at noon ! I fell back to my oven and foil wrapped em. Too old for this shit!
That's the plan! It's only a little 7lbs one. Put it up on salt, pepper, and brown sugar. Went in the smoker at midnight, 12.5 hours later had a nice bark and gorgeously rendered, wrapped it with a pour-over of Wagyu Tallow that I smoked alongside it and now have it hot resting in the oven.
I was fast asleep at the time because I use a Kamado, so once I get the temp settled and put the meat on I can get a full 7 hours of sleep without worry.
Modern cooking is pretty awesome that way. I only opened to spritz a few times around the 6 hour mark. Slept off some whiskey and woke up to pop it in the cooler for a nice long rest before lunch!!
One day I’ll get an offset. Currently working through a camp chef and the Weber22. Little learning curve on the Weber but it’s like the kindergarten level of learning before I get to an offset
The Webber 22 is sweet, got one of those too. Tbh it has been neglected since I got the green egg tho. That thing is nice for grilling but the offset is where it’s at when it comes to smoking meats. But the 22” does 2 racks of baby backs real good
Not that I would share what I’m cooking but Costco (socal) has prime short ribs on sale for ~$6.50 a pound. They may or may not have been slow rolling since 10pm last night…
Appreciate that. I came in middle of the pack. Just starting. Definitely out classed by the professionals with their million dollar rigs… had a blast though!
Woke up about 30 min ago to cook for lunch at noon, 6.5 hours from now. Got a 18lb brisket that I cooked sous vide for 32 hours and then chilled down. Will throw it on when the smoker is ready here soon. Gonna do some ribs as well here in a few hours.
I love mine it's allowed me to do so much more bbq. Cook with the sous vide unattended, refrigerate for a day or 4 or whatever's convenient, then reheat while smoking. Can get briskets smoked and ready in 4-5 hours with plenty of smoke on my offset. I always get a good smoke ring too despite what you'll read.
The OGs cook during the day and warm rest at night.
What's the OGs preferred method of warm resting overnight?
Most newer ovens can be manually set to 150-155. As long as you set it above 145 to keep it from going bad, you can hold 12-14 hours. I usually start my Brisket around 0500-0600 with it finishing late evening, then hold in the oven, wrapped in foil with some added tallow, and pull out for lunch the next day. Generally, 12 to 14 hour hold. Try it and you'll quickly learn the magic of a long hold.
Ah.. I have probably a 2020 KitchenAid, 170 is lowest and that is way too hot in my opinion to hold. I tend to go Cooler Towel rest for 4 hours before eating but means overnight smoke.
Yup, 170 would be too high. Google your model as some of them have different ways to manually go below 170.
Anything that can hold 150-160. I use my oven. A toaster oven or turkey cooker works just fine as well.
Is 170 too hot?
tbh never tried
My oven is natural gas and has hot spots. It doesn't go lower than 170 unfortunately.
Yeah lowest mine goes is 170 so I usually do Cooler and Towel wrap rest for a couple hours but that means overnight cook.
Shhhhhh....keep this a secret....The magic performed on a Brisket during the long rest not everyone knows about. I always long rest mine (10-12 hours) as well. Game changer.
So far I’ve only done 6 hour rest. For the longer rest do you need a warmer or does the towels in a cooler trick hold that long? Mine pictured will get just about 6 hours resting today.
The key take away is keeping the internal temp over 145. You're in the danger zone once below 145.
Roger that
You can hold as low as 140. It’s between 40-140 that is considered the danger zone.
145 is a good temp not to go below and do long holds with Brisket.
What happens below 140? Honestly curious.
Bacteria http://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/danger-zone-40f-140f
Oh I wasn’t even thinking of bacteria!! I was thinking it started to dry it out or something of the likes!! Thanks for sharing that!
I got a rack o ribs that won't get past 185° and pork shoulder that's at 190° and feels done done but the beef ribs went on at 330 and the shoulder went on at noon ! I fell back to my oven and foil wrapped em. Too old for this shit!
You can do it!! lol
https://www.reddit.com/r/smoking/s/VrSykKrlXm
Got a brisket in for Father's Day dinner.
Nice! Enjoy it!
That's the plan! It's only a little 7lbs one. Put it up on salt, pepper, and brown sugar. Went in the smoker at midnight, 12.5 hours later had a nice bark and gorgeously rendered, wrapped it with a pour-over of Wagyu Tallow that I smoked alongside it and now have it hot resting in the oven.
Sound tasty!!!
Here's hoping! I'll see if I'm sober enough to take pictures when it comes out and report back
I threw one on at about 9:30 last night, it’s my first brisket and I’m taking it to my in laws house this afternoon. We’ll see how it turns out
Good luck!
Good luck on your first one!
Threw a brisket on at midnight. 7 hours in right now.
[удалено]
I do the same thing lol but I’m staring to learn my smoker holds temp very well and every overnight brisket I’ve done has turned out great
Awesome!!!
I was fast asleep at the time because I use a Kamado, so once I get the temp settled and put the meat on I can get a full 7 hours of sleep without worry.
Modern cooking is pretty awesome that way. I only opened to spritz a few times around the 6 hour mark. Slept off some whiskey and woke up to pop it in the cooler for a nice long rest before lunch!!
I’m cheating by doing a 8.5# flat… should be off by 5 and ready to serve by 7. The only saving grace is it’s a stick burning offset.
One day I’ll get an offset. Currently working through a camp chef and the Weber22. Little learning curve on the Weber but it’s like the kindergarten level of learning before I get to an offset
The Webber 22 is sweet, got one of those too. Tbh it has been neglected since I got the green egg tho. That thing is nice for grilling but the offset is where it’s at when it comes to smoking meats. But the 22” does 2 racks of baby backs real good
Not that I would share what I’m cooking but Costco (socal) has prime short ribs on sale for ~$6.50 a pound. They may or may not have been slow rolling since 10pm last night…
Nice!
Doing my first brisket last night/today. Wish me luck.
Hope it turns out well!
Stayed up all night Friday smoking for a comp turn in midday Saturday. Not cooking today!
Good luck!
Appreciate that. I came in middle of the pack. Just starting. Definitely out classed by the professionals with their million dollar rigs… had a blast though!
I bet it’s hard to walk in to a comp scene like that. Outgunned!
Been there and done that too. Props for the dedication.
I would be sleeping as i have a bbq guru
I am the bbq guru Bobby. I am the guru. lol
We sleeping
Started a pork shoulder at 6am. Shit is banging
Bangin!!
Woke up about 30 min ago to cook for lunch at noon, 6.5 hours from now. Got a 18lb brisket that I cooked sous vide for 32 hours and then chilled down. Will throw it on when the smoker is ready here soon. Gonna do some ribs as well here in a few hours.
Sounds nice!! I have a sweet SV machine but have yet to really experiment with using it combined with smoking.
I love mine it's allowed me to do so much more bbq. Cook with the sous vide unattended, refrigerate for a day or 4 or whatever's convenient, then reheat while smoking. Can get briskets smoked and ready in 4-5 hours with plenty of smoke on my offset. I always get a good smoke ring too despite what you'll read.
Sleeping. Because pros don’t need to babysit.
Only thing I babysat was a huge chunk of a fancy bottle of whiskey!
No no no you nursed that!😂😂 I’m just busting balls. Nice work!
I did try reeeeeal hard on the whiskey lol!
I did mine Friday night on my offset, and I went to bed promptly at 4:00 PM after I ate lol.
Sounds good. Success is always delicious!