Holding Brisket

[Ron B]

Good morning,

Due to some scheduling issues, I need to do an overnight brisket that would finish at around 9AM, but guests aren't arriving until around 5. Can anybody help me coordinate this?

I'm sure I can't hold it that long in the cooler.

Thanks

 

[ChuckO]

That's an eight hour rest, that's a real good rest. Many people rest their brisket for three hours, I have not heard of anyone doing a 8 hour rest. The concern I'd have is losing the bark

 

[Danny B (Albany GA)]

Here is a good article on resting brisket http://www.npr.org/sections/thesalt...ace-new-barbecue-truth-rested-meat-is-sublime

Maybe you could put it in your oven for four hours at the lowest setting and then cooler it for four hours?? I've never done it but it was just a thought. Good luck.

 

[DaveW]

Hold it in your oven at 145 -150 ish. If your oven won't go that low, put your wrapped brisket in, turn the oven on it's lowest possible setting and during the preheat, turn it off when it hits about 180 and leave the door closed. Monitor the temp of your brisket and if it gets down to about 145, turn the oven back on and repeat process. You can hold brisket for quite a long time this way.