Sous Vide To Hold Brisket?

[darita]

I just watched a vid on holding a brisket for 10+ hours in a warming oven at 160*. I was wondering if one could use a Sous Vide in a cooler at 160*. The food would remain safe at that temp, right? Is this a common practice?

 

[thirdeye]

SV works great for reheating, so I don't know why not. I'd be curious about the bark. Are you talking about moving a wrapped brisket into a zipper bag, or putting only the brisket in a bag?

A roaster oven works fine for hot holding. They have a 'circle of heat' meaning the element is in the side walls, not the bottom. Check out the Oster 22 Qt. The dial has markings as low as 150°. One reviewer said the inside dimensions are Length:19.89", Height: 5.31", Width: 13.98".

 

[darita]

I’d be putting butcher wrapping and all in a bag, then into the bath. I was thinking of ways to hold at those temps and I happen to have a SV.

 

[sudsandswine]

How low does your oven go? SV reheat/hold does impact the bark, it's a small but acceptable loss for me when I cook days or more in advance and reheat the day of, but even with a 10 hour hold I'd still consider that "cook and eat" and would probably try to hold it in such a way to preserve the "just cooked" aspect of it. My .02

The turkey roasters are pretty affordable though, most were around $50 when I was looking at them. I get the "I already have a tool" aspect though.

 

[darita]

Just thought SV is made for holding things at safe temps for long periods of time.

 

[jimstocks53]

Don't do it. Your oven works well for reheating. Meat wrapped in towels around the meat in foil in a cooler works to hold meat for a surprisingly long time. SV is needlessly cumbersome IMHO - and I love my sous vide. Moreover, juice liquid in the bag will wash off/soften your bark possibly undoing your hard work in the smoker.

 

[SmokeRingsMatter]

Moreover, juice liquid in the bag will wash off/soften your bark possibly undoing your hard work in the smoker.

There will be little to no juice in the bag if the brisket was cooked 10-20 degrees above the sous vide water temp.

For example, if OP cooked his brisket to 205F or w/e and he wrapped in BP, then sous vide bag and held it at 160F, barely any juices would come out.

 

[mph33]

There will be little to no juice in the bag if the brisket was cooked 10-20 degrees above the sous vide water temp.

For example, if OP cooked his brisket to 205F or w/e and he wrapped in BP, then sous vide bag and held it at 160F, barely any juices would come out.

How long can you hold the brisket at 160° without it turning into mush?

 

[SmokinAussie]

Long enough. It's just above serving temp of 147 odd, so many many hours.

 

[SmokeRingsMatter]

How long can you hold the brisket at 160° without it turning into mush?

i wouldn't go much over 16 hours. At 160F it wont be mush but it will start to be pullable in the 16-24 hour range at that temp.

 

[darita]

I'm asking this because in the video, the chef said he was following what a couple of great BBQ places around him told him they do, which is, they hold briskets in a warmer, at 160, for at least 10 hours before serving. That's what they attributed the brisket's juiciness and tenderness. Since I don't have a warmer, but do have a SV, I thought...

 

[mph33]

I'm asking this because in the video, the chef said he was following what a couple of great BBQ places around him told him they do, which is, they hold briskets in a warmer, at 160, for at least 10 hours before serving. That's what they attributed the brisket's juiciness and tenderness. Since I don't have a warmer, but do have a SV, I thought...

I will say this I have rested brisket overnight and I thought the texture was a little weird the meat also is brown and you don't really see a smoke ring anymore. It was definitely juicy but I just don't like the texture of it. I don't recommend allowing a brisket to rest over 8 hours I think it's total Overkill

 

[jasonjax]

I'm asking this because in the video, the chef said he was following what a couple of great BBQ places around him told him they do, which is, they hold briskets in a warmer, at 160, for at least 10 hours before serving. That's what they attributed the brisket's juiciness and tenderness. Since I don't have a warmer, but do have a SV, I thought...

I think the thermal dynamics of a water bath versus a humid air controlled hold will not replicate similar results. I could be wrong.

I actually bought a cheap(ish) holding oven for just this reason and love it.

https://www.amazon.com/HeatMax-Comm...&keywords=holding+oven&qid=1628604799&sr=8-13

 

[darita]

I think the thermal dynamics of a water bath versus a humid air controlled hold will not replicate similar results. I could be wrong.

I actually bought a cheap(ish) holding oven for just this reason and love it.

https://www.amazon.com/HeatMax-Comm...&keywords=holding+oven&qid=1628604799&sr=8-13

Wish I could, but that would never fly in this this wife's house.