Understanding how to correctly hold or rest a smoked brisket is a vital skill that distinguishes pitmasters from amateurs.
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Not only must you keep the brisket safe for consumption, but you must also maintain it fresh, juicy, and ready to serve without losing quality.
Brisket is frequently held and rested in ovens. It’s a warm environment that keeps the brisket over 140 degrees(f) and can preserve the brisket at top grade for long periods of time.
However, for best outcomes, a certain level of care and oversight is essential.
With an oven, you can quickly dry out or overcook your brisket if you’re not careful. That is why, in this article, we will explore how and why you would hold smoked brisket in an oven, as well as a few additional approaches.
Remember The Danger Zone
The majority of meats, whether pork, chicken, or beef, should not be left at room temperature for more than 2 hours. After this period, the brisket will begin to sour, providing a breeding ground for bacteria.
You can use “the danger zone” to help you maintain your focus. This refers to a specific temperature range at which meat can be consumed safely.
This temperature range is between 40 to 140 degrees(F).
- Raw, uncooked beef brisket should not be permitted to exceed 40 degrees(F).
- Never allow cooked beef brisket to cool below 140 degrees(F).
If the temperature of your brisket rises or falls within this range, the meat has been lost and should be thrown.
Failure to follow these guidelines can result in a variety of potentially dangerous foodborne illnesses. It’s critical to keep the danger zone in mind throughout the procedure, including defrosting, resting, and holding.
How Long Can Brisket Be Held in An Oven?
It’s common practice to place a smoked brisket inside of an oven while resting and holding. Particularly if you’ve put in a lot of effort to refine your bark or crackling skin.
Start by setting your oven to around 170 degrees(F). The ideal temperature for cooking briskets is one that keeps the meat above the danger zone without compromising any of the quality and mitigating the risk of accidentally overcooking it.
Most modern ovens have a “warming” option designed expressly for this use. However, if yours lacks one, simply set it to 170 degrees(F), which is roughly the temperature at which the “warming” feature would operate.
Place the brisket into a baking dish with raised edges after removing it from the smoker. This is done to avoid any spills or leaks of any rendered juices inside your oven.
Moreover, avoid removing the brisket’s wrapping. Maintain its wrap and add it to the supporting dish with its juices.
If you didn’t wrap it while smoking it, do it immediately to prevent drying out your brisket inside the oven.
To assist your brisket, stay hydrated and moist, you can add more fluids to the wrap if you are concerned that it will dry out. You can use anything for this, including the brisket’s own rendered drippings that have accumulated within the smoker, chicken, or beef stock, or both.
If you follow these instructions carefully, you may keep your brisket warm for up to 8 hours! If your brisket is done way too soon before your dinner guests arrive, this is the ideal remedy.
How Long Can Brisket Be Held at Room Temperature?
The majority of meat, poultry, and pork products shouldn’t be kept at room temperature for more than two hours. After that, potentially harmful bacteria and other growths find a home on the meat’s surface.
The temperature of the meat’s surface often rises over 40 degrees(F) after 2 hours, at which point the rate at which bacteria start to build up doubles.
The flesh is completely compromised by the spores even after you take away the rotten sections.
How To Keep Brisket Warm, Longer Than 2 Hours, Without an Oven
You can always use a cooler if you don’t have access to an oven but still need to keep anything warm for a few hours.
Using a cooler to stay warm can seem absurd. Yet why? The same insulative qualities of a cooler that keep things cold may also be quite effective in retaining heat and keeping things warm.
With a little planning and close attention, a brisket may be kept warm in a cooler up to 4-10 hours.
Prepare the cooler while the brisket is nearly finished cooking.
A few minutes before removing the brisket, boil some water and pour it into the cooler.
- After draining and drying it, line the cooler with dry cloth towels. Close the lid right away to trap the heat.
- Immediately after removing the brisket from the smoker, cover it in another dry towel. (If you haven’t already, wrap the brisket in butcher paper or tin foil before putting a cloth over it.)
- Every 30 minutes, pour and dry more hot water through the cooler to maintain the interior’s temperature and keep it as warm as feasible.
To prevent the brisket’s temperature from slipping into the danger range, keep a close eye on it. If you have remote probes, keep them attached to the brisket to monitor its internal temp.
A traditional approach for keeping brisket warm is to use an oven. It firmly maintains the brisket’s freshness while keeping it at a safe temperature.
Just keep an eye on it. After hours of smoking, the last thing you want to do is overcook it.
If you don’t have an oven, you can still use an ice cooler. Although it does require some preparation, it may efficiently keep your brisket secure and fresh for dinner.
This article was written by Robert McCall, the founder of bbqdropout.com. Robert also owns and operates the BBQ dropout YouTube channel where he demonstrates his first-hand experience cooking all kinds of meats and strives to provide helpful, authoritative content for people looking how to barbecue.
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