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Jrogers84
12-15-2017, 02:11 PM
So I started to dig into Franklins book (finally) and at the beginning it shows a normal days schedule for his place. Shows him pulling the briskets at midnight for an 11am lunch service. Ive heard of an extended rest but 11 hours? Do you maintain a certain temp in a warmer or? It honestly seems more convenient considering Im not a fan of staying up all night...

Smoking Piney
12-15-2017, 02:20 PM
I've held briskets up to 6 hours in a Cambro, but that's as far as I'll go.

Czarbecue
12-15-2017, 02:21 PM
I am sure it is a mixture of both.. he need to pull and rest his briskets because he starts cooking everything else. Some say holding it for 10-12 hours at 150F in a CVAP makes it more magical, for a lack of better words. Lol.

Smoking Piney
12-15-2017, 02:22 PM
What's a CVAP?

HumboldtSmokeBBQ
12-15-2017, 02:35 PM
yeah, what is a CVP?

tribbq
12-15-2017, 02:39 PM
CVAP: http://lmgtfy.com/?q=cvap+restaurant

BeardedBassGuy
12-15-2017, 02:40 PM
CVAP: http://lmgtfy.com/?q=cvap+restaurant

Ooorrrrrr you could just tell everyone instead of that.

Victory
12-15-2017, 02:50 PM
ive held briskets in a cooler for 12+ hours on a couple of occasions and they turned out great. still piping hot

Smoking Piney
12-15-2017, 02:51 PM
CVAP: http://lmgtfy.com/?q=cvap+restaurant

Thanks for the IT lesson and Easter egg hunt......:roll:

I don't have any high tech CVAP......the Cambro works just fine. :-P

smoke ninja
12-15-2017, 06:55 PM
So I started to dig into Franklins book (finally) and at the beginning it shows a normal days schedule for his place. Shows him pulling the briskets at midnight for an 11am lunch service. Ive heard of an extended rest but 11 hours? Do you maintain a certain temp in a warmer or? It honestly seems more convenient considering Im not a fan of staying up all night...


I typically cook brisket in the evening until the night and then finish in a roaster oven for service around lunch. Works great and i like hiw the timing fits my life.

Ive got some threads on if your interested

Notorious Q.U.E.
12-15-2017, 07:07 PM
I held my Thanksgiving brisket for 8 hours because we had play dates with the kids and errands to run. According to my guests, it was the best brisket I've done. It was 2 layers of aluminum foil, a beach towel, and a classic red Coleman fishing cooler--magic!

Cliff H.
12-15-2017, 08:02 PM
It takes a brisket a couple of hours to drop from an internal temp of 200 to 150 before it goes into the warmer.

I have found that one step in Franklins book to paramount.

pjtexas1
12-15-2017, 08:47 PM
I've done 14 hours in a 170 oven before. Had to do a weekday cook the night before. Ninja's roaster oven sounds like a better way to do this as the oven isn't tied up.

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Hoss
12-15-2017, 09:51 PM
Above 140,below 40 ,It will take a wrapped,200+\-brisket helluva long time to ratchet down to below 140,wrapped in whatever and coolered.Several hours.

One Drop
12-16-2017, 03:13 AM
I read in another thread that Franklin's uses Alto-Shaam hold and cook ovens for their holds and probably to cook and hold sides.

I've worked with those ovens, and another Swiss brand called Hugentobler's Hold-O-Mat ovens, they are incredible at what they do if used properly. I've held large cuts for long periods in my home oven with a water pan or in a Cambro style holder with fantastic results, I've no doubt it can be a great thing for brisket if the meat goes in at the right temperature.

minAL
12-16-2017, 06:05 AM
I thought you had to hold hot food at a minimum of 135 degrees. But could only do that for 3 or 4 or 5 hours. How does he get away with holding that long with the health department?

Jason TQ
12-16-2017, 06:32 AM
I thought you had to hold hot food at a minimum of 135 degrees. But could only do that for 3 or 4 or 5 hours. How does he get away with holding that long with the health department?

Above 135 (maybe 140 depending on state/ county) is safe holding. So no limit really on that.

We'd hold for up to 12hrs in the alto we used. Works great.

Beentown
12-16-2017, 10:23 AM
Yeah, over 8 hours here in a Cambro and still needed heat gloves...

After 6 hours it was above 160.

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Jrogers84
12-16-2017, 11:51 AM
I typically cook brisket in the evening until the night and then finish in a roaster oven for service around lunch. Works great and i like hiw the timing fits my life.



Ive got some threads on if your interested



Yes please. I'd love to cook brisket more often I just don't see the fun in staying up all night.


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layne
12-17-2017, 08:40 AM
Do you still take the brisket to 195-ish degrees, or probe tender, or what ever you use to determine doneness if you are going to hold in a Cambro for many hours? Or do you take off early because it will essentially still be cooking for a while?

layne
12-17-2017, 08:42 AM
I typically cook brisket in the evening until the night and then finish in a roaster oven for service around lunch. Works great and i like hiw the timing fits my life.

Ive got some threads on if your interested

Iíd be interested in reading your threads.

Burnt at Both Endz
12-17-2017, 08:43 AM
Do you still take the brisket to 195-ish degrees, or probe tender, or what ever you use to determine doneness if you are going to hold in a Cambro for many hours? Or do you take off early because it will essentially still be cooking for a while?

You can do either, but I prefer to get it probe tender and then vent to stop any more cooking. You now have it tenderized and the long hold in the 150-160 range will break down more of the collagen.

Beentown
12-17-2017, 08:50 AM
You can do either, but I prefer to get it probe tender and then vent to stop any more cooking. You now have it tenderized and the long hold in the 150-160 range will break down more of the collagen.X2

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smoke ninja
12-17-2017, 06:31 PM
Yes please. I'd love to cook brisket more often I just don't see the fun in staying up all night.


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Iíd be interested in reading your threads.


http://www.bbq-brethren.com/forum/showthread.php?t=219158

http://www.bbq-brethren.com/forum/showthread.php?t=247399

http://www.bbq-brethren.com/forum/showthread.php?t=203282

Sorry pics are broken. I'll try and fix the links tomorrow

layne
12-17-2017, 06:55 PM
Thank You!

layne
12-17-2017, 07:48 PM
Nice write ups. Thanks for sharing. I wish I could see the pics :(

Out of necessity, because of work schedule, I am going to do something similar to this Tuesday/Wednesday.
Plan to put the brisket in the smoker before I leave for work Tuesday morning. 7:00am @ 225 degrees. I will probably be home around 6:00 pm. At that point, I’ll decide if it needs to be wrapped, increase heat, or some other adjustment. It can take till as late as midnight to get to final temp/probe tender. At that point, I’ll put it in the cambro till 7am the next morning. That’s when I have to leave with it to go to work.ill put it in my roaster (thanks for that advise!). We will slice and eat around 11:00am.
At least it sounds good right now. Thoughts?

TravelingJ
12-17-2017, 10:50 PM
I've tried the Cambro thing a few times and left the temp gauge in the meat each time. It seems that mine dropped down to 140* meat temps within a few hours. That was with the Cambro inside the house, where it was nice and room temp. Are you guys preheating for these long holds?

pjtexas1
12-17-2017, 11:20 PM
I've tried the Cambro thing a few times and left the temp gauge in the meat each time. It seems that mine dropped down to 140* meat temps within a few hours. That was with the Cambro inside the house, where it was nice and room temp. Are you guys preheating for these long holds?I experience similar results. It gets confusing because too hot to touch is 130-140. I think some think it's much higher when their hands get a little burn.

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layne
12-18-2017, 07:05 AM
Hmm. Interesting.

Beentown
12-18-2017, 07:54 AM
I experience similar results. It gets confusing because too hot to touch is 130-140. I think some think it's much higher when their hands get a little burn.

Sent from my SM-G955U using TapatalkI pre-heat with hot water. Also, if I am using the Cambro it is for multiple meats.

Never been under 140 for extended holds, I check.

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smoke ninja
12-18-2017, 12:21 PM
Nice write ups. Thanks for sharing. I wish I could see the pics :(

Out of necessity, because of work schedule, I am going to do something similar to this Tuesday/Wednesday.
Plan to put the brisket in the smoker before I leave for work Tuesday morning. 7:00am @ 225 degrees. I will probably be home around 6:00 pm. At that point, Iíll decide if it needs to be wrapped, increase heat, or some other adjustment. It can take till as late as midnight to get to final temp/probe tender. At that point, Iíll put it in the cambro till 7am the next morning. Thatís when I have to leave with it to go to work.ill put it in my roaster (thanks for that advise!). We will slice and eat around 11:00am.
At least it sounds good right now. Thoughts?


Pics have been restored. :whoo:

layne
12-18-2017, 02:09 PM
Awesome! Thanks!

Jrogers84
12-18-2017, 02:27 PM
Im super intrigued with your method. Like you I enjoy my sleep and an all nighter will prolly screw up my sleep schedule for a week. My oven actually goes down to 160 so I could hold for awhile.....

layne
12-20-2017, 11:45 AM
Here's my cook.
The temps posted are:
Thin part of flat-thick part of flat under point-thickest part of point.

I was not worried about the small amount of time under 140 degrees this morning, but will adjust in future. Probably use roaster instead of cambro for extended times.

Brisket- 12-19-17
8:00am brisket on 225*
7:00 pm brisket-171,163,177
8:00 pm brisket-177,167,183
9:00 pm brisket-184,174,189
10:00pm brisket-189,180,191
11:00pm brisket-192,185,194
Midnight brisket-193,189,195
Wrapped in foil, put in cambro
6:00am brisket-125,127,130
Slice and put in warmer.
Ready for lunch.