Oven Rested Brisket | Does it Work?

[@Anonnymouse53]

I lucked out when buying my oven, I wasn't really trying as I rarely used it and just needed a replacement. But I scored one which holds a really consistent temperature (+/- 5F) and can go as low as 122F or as high as 482F. So it's great for resting/finishing a brisket or doing a "Method X" rib roast. I've had luck using the oven to finish & rest a brisket. I'll usually roll my smoker at ~225F for 2.5-3 hours (until it's pushing out it's own moisture) and ramp up to 250-260F until it has the smoke and bark I want, then I stick it in the oven in LOTs of tallow, basically confit. And it's awesome. Without the tallow it's dry - but it would have been dry on the smoker too because I'm smoking grass fed brisket & it's way leaner than USDA Choice/Prime. Gotta piss with the dick you've got.

[@mikebowerstv]

Yeah an oven that goes that low is perfect.

[@carlosh11934]

The brisket may have been a failure, but your experiment was a success! It proves that the oven temperature is too high for mainaining a brisket overnight. On my electric oven, I recalibrated it 30 degrees lower and at the lowest setting, it averaged out to 162.1 degrees. My guess is that's still too hot. I may have to break down and buy a countertop oven big enough to hold a brisket if it can hold temperature between 150-160 degrees. Thanks!

[@mikebowerstv]

I bought a Breville oven and 150 to 155 is perfect!!

[@diedfrombored5295]

Before going into the oven you should pour tallow on it after unwrapping butcher paper, then wrap it back up, wrap it in foil and let it sit fat side up in the oven.

[@jerryRp90x]

I just finished mine, 9 hours on the smoker, wrapped, no tallow, and 6 hours in the oven at 275. Now resting until 4 or 5 pm.... I haven't made the best brisket, good and great, but not the best, but still better than laying ridiculous prices by the half pound. So we shall see.... maybe today, fire was good most of the day, lowest 190, highest spike was 350 maybe....

[@KillerMillerQue]

I appreciate the journey and your honesty.. glad I came across your channel. Keep smoking bro!💨💨

[@NorthTexasBBQAddicts]

We usually do that method at the food truck. But around 5 or 6 hrs long

[@mikebowerstv]

Do you have an Alto Shamm?

[@NorthTexasBBQAddicts]

@@mikebowerstv idk what that is lol

[@mikebowerstv]

A food warmer most bbq joints use.

[@NorthTexasBBQAddicts]

@@mikebowerstv oh gotcha, no we have cambros ( insulated boxes )

[@NorthTexasBBQAddicts]

@@mikebowerstv or we've used our pellet grill for it

[@2005Pilot]

Thanks for your honesty!

[@geezer2tech154]

I had a similar experience yesterday. I used the boat method to cook my prime brisket flat to 203°. At that point it probed pretty tender, not perfect but very good. I let it rest in the boat on the counter to 170°. I wrapped it in foil with a little bit of the retained juices (mostly fat) from the bottom of the boat. Placed it in a 155° oven for about 4 hours. When I removed it, the brisket temp was 140°. I didn't re-probe it but noticed that was a bit tough, not bad, but not great. My friend described it as "divine." So they loved it, but I could see that there was room for improvement. I guess that it was undercooked. Chuds video here is helpful: kzbin.info/www/bejne/Y569coh9itNoh5I

[@chuckwheeler6298]

That’s delicious… I consider it a failure???

[@mikebowerstv]

Yeah good but a little dry compared to my other cooks.

[@larrybenoit1274]

170* is too high a holding temp, will dry it out, try 150* for 12 to 16 hours.

[@ignoranceisnotatrend4669]

Still a good cook👍🏽👍🏽👍🏽do you have a warm setting on the oven? I heard 170 is still high, I have warm on mine but I don't know what degrees is warm.

[@karabowers3628]

You have a cute dog 🥰

[@mikebowerstv]

Dork!

[@dannycook9433]

I love seeing someone admitting thats its not the best. No one ever hits a home run ever time they cook. Too many people on youtube make every cook look like the best they have ever done. 👍👍

[@mikebowerstv]

Yeah I try to approach my videos more as taking y’all along for a cook I’m doing for family and friends vs being a teacher. I do however hope everyone learns something whether it be what to do or what not to do based on my cook. Thanks for watching.

[@MrKickerZz]

This is so true! There is a few KZbinrs I watch that act like they are having a orgasm every time they try their food lol

[@mikebowerstv]

You gotta sell it! Haha! I appreciate you watching.

[@1984wasthebestyear]

Nice to see a fellow Mike Bowers that also enjoys the finer cuts of meat. I enjoyed the video, Sir.

[@mikebowerstv]

Ha nice! I appreciate you stopping by!

[@hbrown9345]

Holding at 170 in oven for 12 hours is way too hot and dry, it will dry the brisket it out. I've held at 150-155 with some moisture for 10-14 hours with no problems and it makes some of best of the best brisket. Tallow will help, but not at 170.

[@mikepotapa5773]

I also like to sleep so I use the low and slow method for my Recteq RT-700. Put it on at 9pm at 200 degrees, wake up between 6-7 to wrap it, then bump the smoker up to 250 and let it go until it’s done. Normally finishes between 1:30-3pm and then I rest it in a cooler until we eat.

[@mikebowerstv]

Yeah that is one of the beautiful things about pellet grills! I personally prefer the flavor of an offset but I get more compliments when I cook on a pellet grill.

[@justinrider2478]

Soak the brisket in tallow too and bottom and wrap in paper. Then soak the the paper in tallow. Then wrap in surran wrap

[@mikebowerstv]

I’ll for sure try that

[@lynndollar1013]

I want to know more details about your oven and how you rested the brisket. Did you go straight from the Shirley to the oven ? Or did you let it set on the counter and the IT drop to approx 150* before putting in the oven ? IMO, 170* is too high a resting temp. Me, I want 145* to 150* . What kind of oven ? Most modern electric ovens won't go lower than 160 or 170.

[@mikebowerstv]

Yes I agree the 150 temp is ideal for holding. My low setting is 170.

[@lynndollar1013]

@@mikebowerstv What about going from smoker to oven , did you let the temp drop first ?

[@mikebowerstv]

It rested for 30 minutes before I put it in the oven

[@jamesgunn5358]

@@mikebowerstv for 170 you’ve got to undercook it a bit before putting it in the oven. And probably let it rest even longer. There are a lot of variables with this method

[@mikebowerstv]

Yeah I’m learning with this for sure!

[@CarnivoreKipp]

I thought you were selling the Shirley?

[@mikebowerstv]

It’s sold. I filmed this 3 weeks ago.

[@2005Pilot]

Why did you sell? Going traditional offset ?

[@mikebowerstv]

Most likely but another Shirley is still a possibility.

[@2005Pilot]

@@mikebowerstv go watch Smoke Trails BBQ so you can hack your oven temps 👍.

[@CarnivoreKipp]

@@mikebowerstv Shirley is doing traditional and propane cookers now. I just prefer reverse flow. I had a LSG 24*40 and it was nice but not as nice as the Shirley.

[@guilhermanacas]

Wish I could subscribe 6M times!

[@mikebowerstv]

I always appreciate your support!

[@fittotheristin]

I would still eat it!! Food is food haha I use my oven for 12hr rests but I only cook my brisket to 190-195°

[@mikebowerstv]

Yeah none of it went to waste!

[@BallisticBBQ]

Looks good Mike. I'm sure you're right in that tallow would have helped. I have rested briskets in the oven before, but never for 12 hours. I did five hours once with 4 briskets and my house smelled like Franklins... Which sounds like a good thing, but the smell was so rich the thought of eating brisket make me feel a bit queasy. Cheers!

[@mikebowerstv]

Thanks for watching! Yeah the 3 hour oven Rested has worked for me, but 12 was a first! FYI I’ll be in Anaheim next month! Can’t wait!

[@BallisticBBQ]

@@mikebowerstv DL trip? We've been talking about going. June is going to be VERY busy for me though.

[@MarioGarcia-qw6dd]

I did this last month but I did use the beef tallow. I kept mine in the oven for about 7 hours though and it was moist and tender. Sorry about how it turned out with it being dry.

[@mikebowerstv]

It’s a learning process for sure. I can’t wait to try again.

[@BrickEats]

Man it can't be the "worst" lol. It was dry but you can always chop and sauce it! I have staged in the oven for 4-6 hours before. I had it in a pan covered with foil and it kept it moist. I mean it wasn't competition ready, but it was ok.

[@mikebowerstv]

We made tacos!

[@BrickEats]

@@mikebowerstv Perfect!!!!

[@wesleytacker]

I love a good definite edible brisket

[@mikebowerstv]

Glad you enjoyed it.

[@Viewtoagrill]

I usually smoke a choice brisket because I am cheap and don't want to spend the money.. and the wrap is never saturated like it is for a prime brisket. Over cooked brisket makes great shredded beef tacos... I know you have tortillas. I have also tried this 'trick'... for me the texture was off, just different, not bad different... just different. Take care Mike.

[@mikebowerstv]

Yeah I agree on texture. I’ll try it one more time before giving up on it.

[@805BBQJUNKIE]

Never fails you always have absolutely delicious bomb grub and this brisket 10 out 10

[@mikebowerstv]

I appreciate that.

[@chrisaustin23]

We're our own worst critics aren't we? #theroadto6million

[@mikebowerstv]

Yeah I honestly feel like I haven’t made an exceptional brisket since I had my UDS.