Hold brisket for 24 hrs or refridgerate and reheat.

[Calenk]

Hey. So I'm gonna smoke a brisket tomorrow to eat the next day.
I'm gonna do a sous vide hold on it after it's done. Should I just hold it for 24 hours or should I refrigerate it and then reheat it in the sous vide the next day?

 

[txsmkmstr]

My best and most recent brisket was held for 16 hours.... I don't see why another 8 would make a difference to the negative. Mind your hold temps and you should be good to go IMHO.

 

[snadamo]

I hot held my last one for 19 hours I think ~150F. Turned out pretty good.As said already keep an eye on temps

 

[Kevin James]

I do overnight Sous Vide holds on all of my briskets now, at 141 degrees. The last one i did, as well as one about a month ago went 24 hours due to unforeseen things coming up that delayed me getting to slice the briskets as soon as I had originally planned.

Both of them were still great, and I didn't find any noticeable difference between the 24 hour hold and say a 15 hour hold which is pretty normal for me.

 

[Lomey]

I held one last weekend for probably 16 hours in the oven set at 170°. Turned out great.

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[Connor_Macleod]

I held my last one in the sous vide for 18 hours at 143 and it was great. I wouldn't hesitate to go 24 hours.

 

[Calenk]

I do overnight Sous Vide holds on all of my briskets now, at 141 degrees. The last one i did, as well as one about a month ago went 24 hours due to unforeseen things coming up that delayed me getting to slice the briskets as soon as I had originally planned.

Both of them were still great, and I didn't find any noticeable difference between the 24 hour hold and say a 15 hour hold which is pretty normal for me.

Right on. Have you tried different temps on the sous vide?

 

[Kevin James]

Right on. Have you tried different temps on the sous vide?

The first few times I did it were at 145. I adjusted down only for the reason I wanted to go as low as is safe to do. The USDA says you can hot hold food for up to 8 hours at 135 and above, or indefinitely at 140 or above. The sous vide is such a precision instrument that temp fluctuations are generally within half of one degree, so I settled on 141 so it would literally never drop below 140. But that is just me being extreme lol