Extended Active Brisket Hold Experiment In Progress!

[smoke ninja]

I have been doing similar in a turkey roaster with pretty good results. I prefer it over the oven in the kitchen because I can do it outside and not consume the whole house with brisket smells (sounds great but it overpowering).

Only thing I didn't follow on your thread is cook time. You cooked 9lb trimmed brisket in 6 hrs at 275?

yes keeping the brisket out of the oven is a plus. I love the smell for the first few hours but eventually it enough.

I think the best part of the turkey roaster is that the small space creates a nice humid environment for holding

 

[sudsandswine]

I did an extended active hold brisket myself this weekend. I put a 12lb post trim brisket in my Primo at 265* at midnight, then wrapped it around 7 AM at 278* and pulled off the grill at 9:30 when the internal temp was 207*. It wasn’t probing perfectly but I imagine it’d have been there within an hour or so. I had to run out so I put it wrapped in butcher paper into an aluminum pan covered in foil then into the Alto Shaam at 142*. A couple hours later it was at 200* and hit as low as 165* at 4 PM. I pulled it from the warmer and let it sit on the counter venting the foil until I served it around 6 PM and it had dropped to just over 140*. Was probably still a shade warmer than I’d like when slicing but the texture, moisture content, and bark were just about perfect.

I like the warmer quite a bit, it’s another tool in the toolbox, and adds some flexibility to cooking, timelines, and pulling a brisket across the finish line. Had it been perfectly probe tender when I pulled it out of the cooker I would definitely have bled off some of the heat before going into the warmer.

Your point looks on point :thumb:

 

[Texan79423]

Thanks

Thanks for taking the time to experiment and posting this for us.

 

[Cat797]

Nice job all! Killer experiment.........I might have to warm up my turkey roaster this weekend....

 

[gtsum]

Reading through this thread was really interesting. I usually cook my briskets and then let them cool on the counter to 145deg before slicing. If I need to hold a little longer it goes in the cooler. I tried something different this time...

-Brisket went on the smoker Saturday 12pm.
-Pulled it off Saturday night 11:30pm.
-Let it cool on the counter to 160deg and then put it in a 22qt Roaster oven, which I had bought the day before.
-Set the toaster oven to 145deg and put the brisket in on a wire rack. It was still in wrapped in butchers paper from the cook.
-Got plenty of sleep!
-It held great in the toaster oven set at 145deg till Sunday 2pm. Meat IT was 145deg when I took it out.

It was fantastic. Came out great. I really loved not having to worry too much about the timing of the cook and guests arriving. This was around a 12hr hold in the toaster oven.

I’m breaking out the toaster oven and do as you did. Hopefully comes out as well as yours


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