Why? Because Bob is a nuclear engineer who relishes research, science and detail - not just in theory, but in practice.
I trust him implicitly with gathering the best information out there. Bob is not actually a chef, but he is an avid, passionate meat smoker. The result are low and slow holding temperatures.First, let me introduce our guest chef, Bob Goodman. Similar to my Electric smoker, these ovens are thermostatically controlled via an electric heating element. Popular warmer brands that you see in a lot of places are Alto-Shaam or Cres Cor. If any feel like they need to further tenderize, they'll bump the temperature of the warmer. The next day at around 8/9 am they check for tenderness. They then transfer them to something like a holding oven or warmer cabinet overnight for 10-11 hours for service at 11 am. Pitmasters then wrap the briskets in either foil, butcher paper, or plastic wrap. Pitmasters and BBQ restaurants make use of large offset smokers and in most cases are smoking 50+ briskets at one time.īriskets go on the Pit at around 8/9 am and finish at around 10-12 pm. In the case of popular spots, when they run out of brisket, they're likely closed for the day (between 2-4 pm). In a restaurant setting, Pitmasters need to have food ready a day in advance. How Do Pitmasters and BBQ Restaurants Hold Brisket? The next morning, the temperature should be at around 140☏. You then close the cooler and allow the brisket to rest overnight. The reason for the hot water is to pre-heat the cooler, rather than having the cooler wick heat from the brisket. Once wrapped, you simply dump the water out of the cooler. I then would pour the water inside the cooler and close the lid.Īfter doing so I'd take my already wrapped brisket (I used to use butcher paper) and re-wrap with an old towel (to further insulate the brisket). When I used to do this method, I would take a pot of water to a boil. Some folks even opt to further insulate by wrapping in plastic wrap. Either butcher paper or aluminum foil (whatever you use to wrap with).Old Towels - The reason to use "old" towels is because you don't want to ruin your new towels wrapping brisket.A Cooler - I own Coleman, Yeti, and Pelican coolers I notice almost zero difference in terms of ability to rest/hold brisket.When done properly, the temperature of the brisket will slowly come down to around your holding temperature of 140☏. A "Faux Cambro" is a towel wrapped meat placed into an everyday cooler. Essentially, you'll be creating what's referred to as a "Faux Cambro."Ī Cambro is an insulated food carrier designed to transport food. If you don't have either of these options, your best bet is to put the brisket in a cooler over night. What If I Don't Have an Electric Oven or Smoker? Then place the brisket in the holding oven at 145☏ until you're ready to serve. If there is no resistance, rest the brisket for 2 hours until the internal temperature is around 160☏.This way carry over cooking occurs over the 10+ hour hold which will eliminate any tightness that may exist. If you find there is still some resistance in the brisket at 205☏, simply drop the temperature of the holding oven to 145☏ and place the brisket in without a rest.Meaning, it's the perfect solution for holding brisket overnight. You'd be super hard pressed to find another smoker (let alone kitchen oven) that can maintain temperatures better. I've also owned and used electric smokers for roughly 15 years - simply because they work extremely well for beef jerky and beef sticks. You run the risk of the pilot going out and possibly filling your entire house with gas. Personally, I'm not too comfortable having a propane oven run overnight. Recently though, I moved and my oven now uses propane. My Masterbuilt Electric smoker can operate between 35 - 275☏ with maybe a +/-5☏ temperature swing.īefore opting to use my electric smoker, I used to use my electric oven. Smoker programmed to 145F for overnight hold