Warming ovens for resting Briskets: Who uses what?

Turkey Roaster cuz SmokeNinja said to…….

I have and I do.
The "thermostats" on turkey roasters, electric smokers, etc. allow for some pretty big temperature swings. The VEVOR warmer featured several times in this thread has a much more precise temperature controller that swings far less.

Amazon's killer deal appears to have ended, but VEVOR still has it running. $258.99


I'm not so sure about that. I have monitored the temps of my oster and the vary way less than any standard oven. the range is pretty tight, within a few degrees and always acute to the dial.

not that the vervor isn't good...or better. it definitely has more capacity. most folks have a turkey roaster in the garage never used given as a wedding or house warming gift.
 
I have and I do.


I'm not so sure about that. I have monitored the temps of my oster and the vary way less than any standard oven. the range is pretty tight, within a few degrees and always acute to the dial.

not that the vervor isn't good...or better. it definitely has more capacity. most folks have a turkey roaster in the garage never used given as a wedding or house warming gift.

Glad to hear your turkey roaster has a good thermostat. Many don't. Enjoy!
 
The "thermostats" on turkey roasters, electric smokers, etc. allow for some pretty big temperature swings. The VEVOR warmer featured several times in this thread has a much more precise temperature controller that swings far less.

Amazon's killer deal appears to have ended, but VEVOR still has it running. $258.99

Welp… thank you! I’ve been putting off purchasing one of these cause it’s just not too exciting or glamorous. However , think I’m gonna love it and it’s a great price.
 
Glad to hear your turkey roaster has a good thermostat. Many don't. Enjoy!
I've been reading the specs...many of these turkey roasters say they only go down to 150F....and I think I'd like to target the 140F for long holds...?

The turkey roasters I've seen so far, that hold the lower temps all seem to be about $100...which is almost half of what the much larger Vevor holding oven is....so, hmm....

Decisions, decisions.

But thanks for the turkey roaster idea, I'd never in my life heard of one or seen one before...

Maybe I can find one at a garage sale.....
 
I've been reading the specs...many of these turkey roasters say they only go down to 150F....and I think I'd like to target the 140F for long holds...?

The turkey roasters I've seen so far, that hold the lower temps all seem to be about $100...which is almost half of what the much larger Vevor holding oven is....so, hmm....

Decisions, decisions.

But thanks for the turkey roaster idea, I'd never in my life heard of one or seen one before...

Maybe I can find one at a garage sale.....
You can always find Electric smokers like a MES on CL or FB for under $100 and they work great as holding ovens. I think they go as low as 100F. Much better option then a Turkey roaster.
 
You can always find Electric smokers like a MES on CL or FB for under $100 and they work great as holding ovens. I think they go as low as 100F. Much better option then a Turkey roaster.

Put a probe in your electric smoker and test it before you ruin your expensive brisket. I've done this, and it's why I have a VEVOR.
 
Cheap ol turkey roaster from Walmart here as well. I do brisket a day before serving and hold in the roaster so I don't slave over it all day. I then can focus on the easy bbq meats like ribs, chicken, sausage the day of.

Briskets come out Central TX restaurant quality. Very happy with this method and works every time. Best $60 I spent.

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Put a probe in your electric smoker and test it before you ruin your expensive brisket. I've done this, and it's why I have a VEVOR.
Never ruined one yet. Temps usually swing + - 20 deg So i set the MES to 135F which averages around 150F. Best to put brisket in foil pan loosely tented on a rack with some liquid on the bottom so it doesn't dry out with long holds.
 
Never ruined one yet. Temps usually swing + - 20 deg So i set the MES to 135F which averages around 150F. Best to put brisket in foil pan loosely tented on a rack with some liquid on the bottom so it doesn't dry out with long holds.
Glad it's working for you. Hope so as well for others choosing this approach.
 
Cheap ol turkey roaster from Walmart here as well. I do brisket a day before serving and hold in the roaster so I don't slave over it all day. I then can focus on the easy bbq meats like ribs, chicken, sausage the day of.

Briskets come out Central TX restaurant quality. Very happy with this method and works every time. Best $60 I spent.

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Glad you're getting good results. Hope so as well for others doing it this way.
 
Glad it's working for you. Hope so as well for others choosing this approach.
Yeah it works pretty good, but i prefer to use my sous vide 150 qt cooler w/rack for wet air heat. Basicly works the same as a steam oven. Temps are consistently 5 degrees below set water temp ( 155F water is 150F above rack ) I use a wet bulb probe to get accurate wet air temps. ( 100% humidity )
 
I use a Hamilton Beach Turkey Roaster, similar to the link posted earlier. Paid $20 for it(new) on FB Marketplace. It will hold temps to +/- 4 degrees based on an ambient temp probe I leave in the roaster. I tested our oven and it's only good for +/- 35 degrees.
 
I use a MES with a PID controller holds temps within 1-2 degrees.
Did you measure this swing with a separate probe, or is this just what the cooker's readout shows? Forgive me, but for very good reason I am skeptical about the accuracy of cheap PID controller readouts.
 
Yeah it works pretty good, but i prefer to use my sous vide 150 qt cooler w/rack for wet air heat. Basicly works the same as a steam oven. Temps are consistently 5 degrees below set water temp ( 155F water is 150F above rack ) I use a wet bulb probe to get accurate wet air temps. ( 100% humidity )
So...are you vacuum sealing your cooked brisket and putting that bag into a sous vide to hold?

Trying to figure how to use sous vide to "rest" a brisket....
 
So...are you vacuum sealing your cooked brisket and putting that bag into a sous vide to hold?

Trying to figure how to use sous vide to "rest" a brisket....
YouTuber Steve Gow at Smoke Trails BBQ has videos about it. Basically you heat water with a sous vide thingy in the bottom of a big cooler while holding a foil wrapped brisket on a rack above the hot water.
 
YouTuber Steve Gow at Smoke Trails BBQ has videos about it. Basically you heat water with a sous vide thingy in the bottom of a big cooler while holding a foil wrapped brisket on a rack above the hot water.
Oh wow!

That does sound interesting!! Thank you!!
I'll go look that one up!!

C
 
Did you measure this swing with a separate probe, or is this just what the cooker's readout shows? Forgive me, but for very good reason I am skeptical about the accuracy of cheap PID controller readouts.
Yes. Mine is a home built controller using a REX-C100. I built it for making sausage never even used the original controller.
 
Yes. Mine is a home built controller using a REX-C100. I built it for making sausage never even used the original controller.
Thanks for the clarification. Factory controllers on MES units do not hold well at all, at least that's my experience.
 
I also use a turkey roaster. I used my Smoke X to find the point on the dial where it will hold at 150 and made a dot with sharpie to mark the spot.
 
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