I Did Again! Can You Rest A Brisket Overnight at 170F?

I recently tried to rest a brisket overnight at 170F, but it didn't work out well. This time I tried a different approach to my rest and shared how my brisket turned out.

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#offsetsmoker #brisket #bbqbrisket

[RumandCook]

❓ What Video Do You Want To See Next ❓ - *Comment Below!*

[worldbfreeu]

If your oven only goes down to 170 degrees, then I think you're dead on with cooking the brisket up to a max of 190 degrees. However, I think for optimal tenderness without overcooking the brisket you should let it rest and cool down to 150 degrees or maybe in the 140s since the oven will be set at 170, there is no danger the brisket's temp will go lower than the 140+ safe zone. I like your spirit to continue testing methods until you get the perfect brisket, as we all know, smoking meat is not an exact science so practice makes perfect (or somewhere close to it).
Love your videos and look forward to seeing more from you in the future.

[nshaner]

I bought a 22 quart roasting oven. It’s big enough to hold two briskets a 140 and only costs like 60 bucks.

[lukehodges]

Fun fact. Most ovens have a way to calibrate them (supposed to be used for elevation differences)…you can recalibrate your oven to run colder than the set temperature. I can make mine go down to 140 by recalibrating it to -30 degrees. The actual readout is 170, but in fact it reads 140 inside the oven. It works great

[patkelly]

Thanks for this experiment and many others you have done. So I have cooked many briskets and I have never rested one more than say 2-3 hours. I do a side hustle occasionally and sell BBQ. My method is fairly consistent, and customers love it. However, I've been watching videos about hot hold and have been considering trying it. Cooking on my offset until about 190-195, 2 hour cool down, tallow, wrap foil or paper and hold overnight at 140-150F. However, like others have said, my oven only goes down to 170F. After goggling, I discovered that most ovens can be changed up to about 30°F. I figured mine out and I want to try this. The Goldee's videos is what got me thinking about giving this a try. Smoke on my BBQ friends!

[Dranomoly]

Great video, glad you revisited instead of giving up on the 170 long hold. Helping a lot of people save time and money.

[Pilot]

Finally someone did the video on comments offered! Thank You! Well done, Sir! #TEXAS #BRISKET

[johnleden]

This past weekend I cooked an injected Choice flat on a Weber Kettle with hickory pellets over Kingsford in a Smoke and Sear with water barrier. I kept my 275 temp within 20 degrees for four hours before wrapping. Wrapped in triple brown paper for two hours with leftover injection and one tablespoon of tallow. Finished in the oven at 175 cause my fire was cooling and I was out of briquets. Rested in a beach towel and cooler for one hour. I had very high hopes. Gray, dry and semi-chewy - I just can't get brisket right. #Texas #Brisket cause I'm going to keep on trying. Still saving for my Big Joe. Love your channel.

[benniboop]

Great you’re sharing when things don’t go so great, listening to feedback and trying again! 😊

[spidersgalore]

Thanks for this video. I watched the first video as well. I really appreciate how you're willing to share what you've learned along the way. #brisket #texas

[fredschaffer]

Looking good Jake..Love how you listen to viewers and take their advice..#texas#brisket

[troyv]

So happy you did this video. My oven only goes down to 170, was good to see you overcome that. Thanks! #texas #brisket

[Majorumpalumpa]

So, the steps you used were

1. Smoke for 5 hours
2. Let rest for 2 hrs bringing internal temp down to 150-160
3. Hold in oven at 170 for 12 hrs

Am I correct on that?

[CoolJay]

Success. The brisket looks great. Looking forward for the comparison video.

[purpleheartbbq]

I think a common misconception people have is that if it oozing with juice that’s a good thing when in reality if you let it rest for 14 hours like you did plus let it come down to a serving temp you should theoretically lose a minimal amount of moisture.

[johnminke]

Great tip on the #texas #brisket. Yes my oven only goes down to 170 as well. Just bought it in the middle of covid when my older one broke. Missing alot of features my old one had but it was all that was available unless i wanted to wait 6-12 months on a stove. Great video ....thanks for the advice.

[fly]

Nice! Last cook resting overnight in my "170F oven" that actually temps 175F near the bottom, I cracked the door with a shim, actually running ~150-155F. Yes, used more NG, but it worked well. I mean, how often do I actually cook whole briskets? Would be a great mod for home ovens to reduce the min by 20F.

[marshred]

200 box temp until meat probe hits 170. Then 250 Box temp, foil boat or paper wrap, run until meat probe hits 205. 140 box temp for a couple of hours rest. I just ran on last night and several said that was the best brisket they ever had! The juice/rendered fat was like butter on your tongue and the slices would almost fall apart when lifting them. Melt in your mouth!!!

[michaelschaeffer]

Looks excellent. Fun video #brisket #texas

[shaneellis]

i know its alot of money but look into alto sham for a holding oven. Im considering one for my back yard set up