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View Full Version : Do you intentionally hold your brisket? *** return of the poll ninja


smoke ninja
12-10-2017, 01:50 PM
http://i1121.photobucket.com/albums/l520/smokeninjabbq/brisket/20170604_030856_zpsuhdzkojz.jpg~original (http://s1121.photobucket.com/user/smokeninjabbq/media/brisket/20170604_030856_zpsuhdzkojz.jpg.html)

Its been awhile since we've done a ninja poll and i have cabin fever

Ok here's the question.

Do you intentionally hold brisket as part of your cook process?

Feel free to mention how and how long

For the poll we will conisder a few factors, as always.....and watch out for the lasers fellas


http://i1121.photobucket.com/albums/l520/smokeninjabbq/brisket/20151122_113039_zps04chwela.jpg~original (http://s1121.photobucket.com/user/smokeninjabbq/media/brisket/20151122_113039_zps04chwela.jpg.html)


Hold vs rest.

Ill include an option for intentionally resting. Resting is considered allowing the temp to naturally come down until time/temp

Holding will be using additional means to keep temps up be it heat or insulation

Beentown
12-10-2017, 01:56 PM
Minimum hold of an hour up to 6 hours. Can't take the poll on Tapatalk.

Sent from my SM-G950U using Tapatalk

jasonjax
12-10-2017, 01:59 PM
Absolutely.

I throw the flat in the cambro after separating the point to work on the burnt ends. I like anywhere from a minimum of an hour to 3+ hours.

P.S.: Where's the poll? :) ... there it is!

sliding_billy
12-10-2017, 02:05 PM
Depends on my mood and the time and patience I have at the time.

Rusty Kettle
12-10-2017, 03:58 PM
I never hold or rest anymore on brisket. It doesn't make a difference imo. Plenty will disagree with me but don't knock it until you try it.

Sooner21
12-10-2017, 04:27 PM
I've always rested for at least 3-4 hours in a cooler. I'm thinking about getting a turkey roaster that will hold 150* to see if it gives better results.

Bob C Cue
12-10-2017, 04:27 PM
I start my cook early enough that I plan on holding in a cooler for an hour or more. But it usually takes longer than planned so we end up eating soon after removing from the PBC.

BillN
12-10-2017, 04:35 PM
Holding IMO serves multiple purposes...
1) Allows the meat to settle down and finish
2) Allows me to finish up sides etc. and get a shower before eating
3) Aids with timing

Burnt at Both Endz
12-10-2017, 04:52 PM
Yep!, pretty much have done all those things on the poll, and some out of necessary at the time.

In competition, I hold for about 4.5 hrs!

Rusty Kettle
12-10-2017, 05:58 PM
https://amazingribs.com/more-technique-and-science/more-cooking-science/science-juiciness-why-resting-and-holding-meat-are

Just some science on it.


Also, my own experience, it tastes better fresh off the smoker.
Just my opinion.

Also, my brisket bombed with a hold in Harrisburg. My brisket at a local non sanctioned comp came in third. No rest. Against some tough kcbs cooks.

Could be a couple factors. I switched to 270 Smokers from a wsm. Easier cooker to use. Could be it was an unsanctioned event and not kcbs. Maybe my brisket is a better recipe for unsanctioned than sanctioned.

It had a nicer bark without resting or holding.

Not really sure because after Harrisburg we gutted the recipe and rewrote it. We were using a Smokin Hoggz Recipe. We had trouble hitting our marks with it and it was hit or miss for us. Now keep in mind I am certain there is something missing in the book. Probably something in the class that would fix our problems.

One of our big changes was dropping the hold. We don't rest or hold. We did better. Could be many factors.
We ditched the beer marinade completely. We marinade but a much simpler marinade. Also, we decided less is more with the rub. Pretty sure it says in Secrets of Smoking with the WSM that brisket can take a lot of rub. I don't agree. Not to say its incorrect but in our case less is more. Better bark formation.

So again could be anything. I don't change one thing at a time. I changed alot at once.
Yea i know terrible idea in comp but we got a call. Now we got to try it again in a kcbs comp.

Resting or holding seems to harm us. Wish i could hold as it would be easier but until it makes sense and I can turn in a good product and hold it I wont.

So try it and you tell me what you think afterwards.

To be clear not discounting or trying to discredit anyone. Just sharing my experience and my opinion. It doesnt mean I am correct. It could be any reason or many reasons we have improved in brisket. To many factors changed to identify what caused the improvement.

ncmoose
12-10-2017, 06:04 PM
My best briskets have been long holds

Czarbecue
12-10-2017, 06:42 PM
My brisket game got a lot better after holding for more than 2 hours. I used to just rest and serve after an hour or two because people are waiting to eat. Now I make the brisket do all the waiting...

pjtexas1
12-10-2017, 06:52 PM
You have to really nail tenderness to not rest or hold. 2 years ago at the Fall bash I did really good with no rest or hold. Last Fall I could have used a hold as it needed another 30 minutes in the cooker or a really long hold but we didn't have the time for either. I've had success with no rest, short hold, long hold and just resting opened in the counter until 160. I think a really, really long hold is slightly better for me. In my experience the key is being able to adapt to how your cook turned out.

Sent from my SM-G955U using Tapatalk

el luchador
12-10-2017, 06:58 PM
My understanding , and it may be wrong, is that meat cells are still squeezing out moisture above 120-140 so it's a good idea to let the meat come below that temp before cutting

BBQchef33
12-10-2017, 07:40 PM
i time it so theres a 2 hour hold included. That hold time lets it get real happy.

Rusty Kettle
12-10-2017, 08:10 PM
You have to really nail tenderness to not rest or hold. 2 years ago at the Fall bash I did really good with no rest or hold. Last Fall I could have used a hold as it needed another 30 minutes in the cooker or a really long hold but we didn't have the time for either. I've had success with no rest, short hold, long hold and just resting opened in the counter until 160. I think a really, really long hold is slightly better for me. In my experience the key is being able to adapt to how your cook turned out.

Sent from my SM-G955U using Tapatalk

If you dont mind could you tell me how to get a hold in there. Its big time stress to be just pulling my brisket in time to box it. If anyone could tell me how to hold a brisket and work it into the process I would appreciate it.

jasonjax
12-10-2017, 08:13 PM
If you dont mind could you tell me how to get a hold in there. Its big time stress to be just pulling my brisket in time to box it. If anyone could tell me how to hold a brisket and work it into the process I would appreciate it.

It all depends on when you pull.

If you are "done" when you pull, but need to rest, make sure you vent it until there is no visible steam. If as in the case above the brisket could use a little more time, don't vent it and pull and rest in a cooler or cambro. There's a lot of ways to skin this cat....

okiej
12-10-2017, 08:19 PM
We "plan" for a 2 hour rest. We pull when tender, go with what ever time is available for rest before turn in or serving.

pjtexas1
12-10-2017, 08:48 PM
If you dont mind could you tell me how to get a hold in there. Its big time stress to be just pulling my brisket in time to box it. If anyone could tell me how to hold a brisket and work it into the process I would appreciate it.

If I understand the question correctly here's what I have learned over the years...

If it feels "right" when I pull it then I'll vent it for 15 minutes and double wrap in foil until time to serve. If that time is longer than 2 hours then it will go into a 170 degree oven or in the warmer in my cooker that runs about 160.

If it feels "tight" then there is no venting at all other than the time to go from bp to foil and then directly into a pre-heated oven at 170. This will allow it to continue to cook a little and the longer the hold the better.

If I overshoot and I think it's overcooked then it'll just vent until temp goes to 150-160. At this point I slice or put it in the oven at 170.

I'm not sure how to insert this into your comp timing other than I would be a nervous wreck trying to time it perfectly to turn in time without at least 2-3 hours of cushion to allow one of the scenarios above to come into play. Hopefully some comp guys with more experience has some better advice.

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Rusty Kettle
12-10-2017, 09:59 PM
If I understand the question correctly here's what I have learned over the years...

If it feels "right" when I pull it then I'll vent it for 15 minutes and double wrap in foil until time to serve. If that time is longer than 2 hours then it will go into a 170 degree oven or in the warmer in my cooker that runs about 160.

If it feels "tight" then there is no venting at all other than the time to go from bp to foil and then directly into a pre-heated oven at 170. This will allow it to continue to cook a little and the longer the hold the better.

If I overshoot and I think it's overcooked then it'll just vent until temp goes to 150-160. At this point I slice or put it in the oven at 170.

I'm not sure how to insert this into your comp timing other than I would be a nervous wreck trying to time it perfectly to turn in time without at least 2-3 hours of cushion to allow one of the scenarios above to come into play. Hopefully some comp guys with more experience has some better advice.

Sent from my SM-G955U using Tapatalk

My current time on brisket is 15 minutes from the time I get the brisket off and finish building my box and turn it in. If I continue to not hold i hope to cut that in half. Seriously. I give myself 15 mins for each box. From the time it comes off until turn in. It is 15 minutes. Hoping by the end of 2018 to do it in 7mins 30 secs. That way it goes in hot. As to cooling the meat to handle it not going to happen. I have burned my hands. It hurts like heck but no pain no gain. I always misplace the gloves that deflect heat.i just have my lunch lady gloves on.

In part of my timeline two things have to get done and there is 60 secs between when I start one process to end it and start another process.

Decisions I make are made in seconds and could either help or hurt me.

The closer i cut it and the more insane it is the better I seem to do. I am going to run with it for now.

Everything is pretty relaxed until chicken turn in starts and i dont stop moving until brisket turn in is done.

Its crazy and nerve racking. Its fun. Try it sometime.

Most guys hold it but I dont like the end result i get when i hold it.

SmittyJonz
12-10-2017, 10:50 PM
Sometimes I Intentionally Hold my Sausage........

Beer/Meat/Victory
12-11-2017, 08:35 AM
I'm just a backyard guy, but I hold. I tend to do overnights just so I'm not stressing if it's a stubborn brisket. My holds have been anywhere from 2-7 Hours. BBQ is supposed to be relaxing for me, so the designed hold allows it to be that way.

smoke ninja
12-11-2017, 08:56 AM
I'm just a backyard guy, but I hold. I tend to do overnights just so I'm not stressing if it's a stubborn brisket. My holds have been anywhere from 2-7 Hours. BBQ is supposed to be relaxing for me, so the designed hold allows it to be that way.

Thats kinda my game plan.

I take it one step further and put it in the roaster after about 6 hours when i wrap in paper. I finish off the night at 225 and then lower to holding temps when tender. With the low finish temps if i catch it early enough theres no venting needed.

Works for me and i get to sleep

Smokeymagoo
12-11-2017, 09:21 AM
I only use a cooler to hold my meat until it is time to eat. This can be anywhere from 20 mins to 6 hrs as I always give my meat time to finish -i'm a 225 only type guy. It is not part of my cooking process. After a long, low, slow cook the fat and tissue no longer needs any more time to break down in my experience. I realize there are a lot of opinions and beliefs on the holding process, but all food experts that I can find agree that it only takes 20 mins max for Juices to stop flowing in the meat and redistribute. Now, I am not a food scientist and no I did not stay at a holiday in express last night, but I have never had a problem slicing my brisket with a mere 20 min wait on the counter. I will not pretend my BBQ is the best but it sure beats Sunny's and my little catering business is booked up until the end of April so I must be doing something right. (Yes when I cook for my family I leave the majority of the fat cap on, I like fat:clap:)

Bob C Cue
12-11-2017, 09:39 AM
Sometimes I Intentionally Hold my Sausage........

I never do this, probably because I can't find foil large enough.

Beer/Meat/Victory
12-11-2017, 10:16 AM
Thats kinda my game plan.

I take it one step further and put it in the roaster after about 6 hours when i wrap in paper. I finish off the night at 225 and then lower to holding temps when tender. With the low finish temps if i catch it early enough theres no venting needed.

Works for me and i get to sleep

I like sleep too, but don't have a roaster. I normally start around 225-235, throw on meat around 10 or 11 then hit the bed till about 6-7am. Sometimes Ill bump the heat to 250-260 until it's done. I did one Saturday night and lit a few extra coals in the WSM to try and fight the cold weather. When I woke up it was at about 255, so I just let it ride in the morning and it got done by 11am. In the past I've vented out the heat for 20 mins, rest in foil for 2-3 hours then in the oven at warm setting until serving. My oven is currently broke waiting on replacement, so I just coolered until it hit 140 then we had an early dinner last night. Maybe I should buy a roaster!

smoke ninja
12-11-2017, 10:25 AM
I like sleep too, but don't have a roaster. I normally start around 225-235, throw on meat around 10 or 11 then hit the bed till about 6-7am. Sometimes Ill bump the heat to 250-260 until it's done. I did one Saturday night and lit a few extra coals in the WSM to try and fight the cold weather. When I woke up it was at about 255, so I just let it ride in the morning and it got done by 11am. In the past I've vented out the heat for 20 mins, rest in foil for 2-3 hours then in the oven at warm setting until serving. My oven is currently broke waiting on replacement, so I just coolered until it hit 140 then we had an early dinner last night. Maybe I should buy a roaster!

The roaster is great. I think it was $35.

It can hold lower temps than the oven. As much as i enjoy the smell of beef wafting throughout the house it allows me to do that in the garage. I also use it to slow cook the holiday prime rib. Anything to free up the oven or kitchen space during special meals is a game changer.

SDAR
12-11-2017, 10:41 AM
If not wrapped in paper alone, but wrapped tightly in foil or a pan that does not allow the steam to escape until the “seal” is broken, the brisket will feel done if you are poking through the foil. It can probe with very little resistance because everything is at equilibrium under the foil. It’s just my feel or experience, but once the foil is removed; many briskets tighten back up.

After the foil, I like to set the bark with it unfoiled. It often seems to tighten back up at that point. I continue to cook until resistance is almost gone “again”. Then I wrap loosely and into whatever hold is possible until the brisket cools to around 160.

It is also my experience that the hotter I slice it, the more discoloring/oxidation dryness occurs on the surface of the slice.

This is just my opinion based on my experience.

smoke ninja
12-11-2017, 06:32 PM
Good responses.

Bumpitity bump

http://i1121.photobucket.com/albums/l520/smokeninjabbq/brisket/20170604_143004_zpsjkow3etv.jpg~original (http://s1121.photobucket.com/user/smokeninjabbq/media/brisket/20170604_143004_zpsjkow3etv.jpg.html)

ronbrad62
12-11-2017, 06:41 PM
I try to hold, when I can, but this topic requires much more research (by me) until I find what works best for me. I like the smoky flavor and it just tends to "bloom" more with a rest.

SDAR
12-11-2017, 06:50 PM
I try to hold, when I can, but this topic requires much more research (by me) until I find what works best for me. I like the smoky flavor and it just tends to "bloom" more with a rest.

So does the juiciness and tenderness with a controlled temperature hold. :thumb:

BBQchef33
12-11-2017, 11:56 PM
I never do this, probably because I can't find foil large enough.


you can probably get a double layer with a juicy fruit wrapper. :thumb:
http://www.cosmosdistributing.com/wp-content/uploads/2014/06/Wrigleys-Juicyfruit.jpg

smoke ninja
12-12-2017, 02:06 PM
If not wrapped in paper alone, but wrapped tightly in foil or a pan that does not allow the steam to escape until the “seal” is broken, the brisket will feel done if you are poking through the foil. It can probe with very little resistance because everything is at equilibrium under the foil. It’s just my feel or experience, but once the foil is removed; many briskets tighten back up.

After the foil, I like to set the bark with it unfoiled. It often seems to tighten back up at that point. I continue to cook until resistance is almost gone “again”. Then I wrap loosely and into whatever hold is possible until the brisket cools to around 160.

It is also my experience that the hotter I slice it, the more discoloring/oxidation dryness occurs on the surface of the slice.

This is just my opinion based on my experience.

I use paper but i do feel there is preasure in both (more so with foil). Either way its an environment in an environment and opening will cause a crash cooling effect. I noticed it back in my days of temperature monitoring. the frequent opening of the packet causes temps to repeatedly crash and stops momentum. Thats why i try and not open until tender. .....actually being that temps are 225 or under when i finish i dont vent off but try and catch it early and drop to the hold.

Last brisket finished at 195 and was held at 150 for over 6 hrs and only dropped about 30° before I vented off and sliced.

Bob C Cue
12-12-2017, 04:48 PM
you can probably get a double layer with a juicy fruit wrapper. :thumb:


Burned badly by the Grand Poobah! Momma always told me not to play with fire.

BBQchef33
12-12-2017, 08:56 PM
Burned badly by the Grand Poobah! Momma always told me not to play with fire.

:bow: :bow: :bow: :becky:

jermoQ
12-12-2017, 09:59 PM
I was not sure how to answer. I have never held any meat at temp for an extended time. I have cooked and kept in an electric roaster, I have pulled out and kept wrapped insulated and uninsulated until time to serve. I also like brisket...doh :doh:...the choices!

smoke ninja
12-13-2017, 04:26 AM
I was not sure how to answer. I have never held any meat at temp for an extended time. I have cooked and kept in an electric roaster, I have pulled out and kept wrapped insulated and uninsulated until time to serve. I also like brisket...doh :doh:...the choices!

You do realize you are allowed to vote for multiple choices