Here are the results for this super long rest experiment..... EXCELLENT!!!! The flat and the point was very juicy, not overcooked. I took some serious heat from people on BBQ groups on Facebook on my last post saying that because I didn't bring the meat up to probe tinder at least to 205° that this was going to be a piece of leather. I'm here to tell you now, this will be the only way I cook briskets in the future. I would suggest any of the you that want to do this method to have a better warming system than I used. The pitmasters in Texas use warming ovens specific to super long rest and they do theirs between 150 and 160. My oven set on warm and hold the temperatures fluctuated between 158 and 180. I normally rest in a insulated cooler but doing a super long rest for 18 hours I don't think would work in a cooler.
Fat Cap Up
Cook/Smoke to 190°.
Wrap in Tallow coated butcher paper, place in aluminum pan, pour half a cup of water in pan, tightly wrap pan with two layers of aluminum foil. Placr pan in oven at its lowest temperature. Minimum rest 10 hours.
Hello MPH & friends,
Thank you so much for posting this! I am planning a cook in a couple weeks and have the need for a very long hold. I'm doing boneless turkey breasts and a brisket or two, depending on how many peeps RSVP.
I do have a few questions about this if you don't mind, please & thank you!
I'll need to hold for 18 to 20 hours and I am nervous about it. I'm brining the turkey breasts and injecting both breasts and briskets w/ phosphates to help retain moisture.
I don't think its advisable to hold the turkey so I'll rest it and cool it down, to reheat the next day.
Would you agree w/ me on the breasts?
No Sous Vide: I was going to use my sous vide because of its pin point temperature accuracy. I changed my mind for two reasons. 1st, it'll totally soften the bark. 2nd, I'm not sure a good size full packer will fit in the widest bag my vacuum sealer will accommodate.
Electric Oven: I am lucky that the house we recently purchased and moved into has an electric oven w/ a warming feature. It goes all the way down to 140. I I tested it w/ a manual oven thermometer and it only seemed to swing 10 - 15 degrees either way. That was over a couple hours, I don't know if that will hold steady for 18 - 20 hours though... again, a little nervous about that.
Wrap & bark? I love how you wrapped and panned it w/ liquid. Fantastic idea! I'm wondering why you chose water, instead of beef stock or tallow? Did the bark stay firm or did it totally soften up?
Oven warm temp? What temp do you recommend I set my oven on to hold it? Like I said, it goes down to 140 and I haven't seen big temp swings over a 2 hour period, but don't know about 20 hours.
Internal Brisket Temp - pull? So you pulled the brisket at 190 instead of probe tender? Did it come out probe tender aft the long hold? Did you only take it to 190 for fear of over cooking (making it stringy) and drying it out?
Any other tips, suggestions or warning about an 18 - 20 hour hold would be greatly appreciated!
JD