Three BRISKET TIPS I wish I knew when I started BBQ'ing
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14″ Slicing Knife:
Gloves in a Bottle:
Oklahoma Joes Fire Basket:
Cutting board (get a big one with juice channels, trust me):
Cotton Gloves:
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Heavy duty rubber gloves (When you get sick of throwing out all your disposable gloves):
Reynolds Wrap Pitmasters Choice Aluminum Foil (for wrapping):
Butcher paper (also for wrapping):
Wood chunks (for the Oklahoma Joe’s, Weber Kettle, WSM etc.):
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My guy thank you for the tips!
I have a Smeg 90 cm oven and I run it with top and bottom elements only so the fan forces it turned off. With the fan on the temp swing is to high about 5-10 degrees f either side of 150 f but with the tip and bottom elements only it’s 2-3 degrees f either side according to my Inkbird IBBQ-4T thermometer
The hot hold is a game changer r
So I bought and eletric smoker on Amazon (EAST OAK 30-inch Electric Smoker) and without wood its just and oven. I hold in there over night at 150.
So, this was one month ago, so does that mean you're no longer using butcher paper for the second half of the cook, but a foil boat? Because I've been watching older videos where you smoked in tallow-soaked butcher paper.
Hey Steve, I love your videos! Thanks for all that you do here! I'm curious about your thoughts on using a foil boat vs just using a foil pan?
What temp is the holding oven?
Damn! LOL I ordered an electric smoker just this morning after watching one your past videos yesterday, where you used a bass pro electric smoker to do a long and now I see that you have a dedicated food warmer LOL. I've searching for a specific vevor food warmer but it has been sold out for over weeks. When I saw you using that bass pro electric smoker, I thought, "That's genius!" What happened to your electric smoker? Should I cancel my order and just wait till the vevor food warmer is back in stock?
What temperature is your holding cabinet?
Do you monitor the temperature of the brisket in your holder? If so, what temperature is your meat at.
How did you wrap it for the hold exactly?
Great tips. Pulling in the 190'sh range followed by a long hold has been the most important improvement for me.
tip #1 save your money pay some one else to cook it for you and. you will have some money left over for ice cream and a happy day and won't smell like you been in a house fire for a week been smoking for 10 years and stayed a holiday inn express once
Do you let it rest and drop to 150F before putting it in the warming oven? Or as soon as you hit 190-195, you take it off the smoker and straight into the warming oven?
If you have the option in your oven to do SV, steaming or warming at 150, which would you recommend? Feel free to make that list of ways to keep brisket warm longer.
hi steve – what temperature do you let the brisket rest for on the counter before you put it in the oven for a long hold?
Good information. Thank you
Hello Steve. All good?
I recently bought an oven/air fryer with a dehydration function that allows for long warm cycles at low temperatures (above 30 degrees Celsius). I'm using it with good results on brisket wrapped in butcher paper plus aluminum foil.
Do you think smaller cuts, like pork ribs, would benefit from the long hold method, also finishing them slightly under probe tender (90 degrees Celsius)? How long should I hold them? Ty
Great point on rendering the fat cap. I have a bottom up smoker. Typically I pull my brisket when I wrap and stick it in my home oven. Have been thinking about the boat. What do you think about using the boat while running the broiler element in the home oven?
Once the brisket reaches 195 and u pull off of smoker. Since it’s still slightly under tender. Are u going straight into the 150 oven hold. Or are u letting it rest down to a certain temperature before going into the 150 hold
Adding the long hold has been a game changer for me, absolutely worth the wait..
Do you hold it at 150 internal or external temperature?