Overnight Smoked Brisket Recipe | How to Cook a Brisket on a Pellet Grill

[@mookyrooky]

Dude, you’re absolutely my favorite new barbecue guy. I so appreciate that you keep it simple and don’t over talk all the science behind it. Most of us out here are just looking for start and stop times stages of cooking temperatures to expect in simple techniques. I don’t need to overthink it and most videos out there are way too complex. I love your attitude keep it up man.

[@damionworley3955]

My favorite thing about this video is how he explained what time of day he started so i can know whet to expect as far as cooking and serving time

[@christfollower122491]

Literally!! This is so overlooked

[@CrawfishBoil]

Never plan a brisket for the same day, or you will be met with pitchforks and torches by your family and friends if you can't deliver. Overnight is the way to go. The real test is the stall. You will lose your mind the first time you encounter "the stall". It's like reaching the base camp at Everest and then trying to decide if you can, realistically, achieve the peak, or if you will you die trying. Lol! Patience, Grasshopper. The drama is real when you discover your brisket is still tough after many, many, hours of cooking. Then suddenly (prayers) it gives up the tenderness at the very last moment. Hopefully you still have hair, aren't ready for a straitjacket, and a padded cell, after all the drama your first, and perhaps second, or third, brisket has caused you. For most, there is a steep, unforgiving, learning curve those first few attempts. Just remember that fail is an acronym: FOR ANOTHER IMPORTANT LESSON. Stick with it, learn from your mistakes, and you will reap the rewards in the future.

[@hybridEP3]

@@CrawfishBoil this is the only way I smoke now for friends/family. I put it over night at 180-200 so I’m not panicking all day 😅

[@ZerocoolsPropsandCollectibles]

​@@hybridEP3word

[@a.n.j.16]

I've been smoking briskets for many years now and needed a way to reduce my stress during the stall; when my guests were arriving soon but my brisket wasn't. This method and this video were the answers. Setting the cook to start the night before means most of the stall is done by the next morning. I finally had a stress-free experience, and my guests all agreed this was my best brisket ever. Thanks very much! Btw If you can't find beef tallow in your local market, substituting for ghee works extremely well.

[@randomupdates4013]

How have I watched a million brisket videos and missed this gem? Excellent presentation!

[@lofgrenja]

Last night I served a beef brisket to a family dinner party. I followed your guidance and the brisket turned out perfect. I brought an 8 pound choice brisket flat from Costco to cook on my Traeger. It was the first time I cooked a brisket, or cooked anything overnight, also the first time I've used butcher paper or beef tallow. Thank you and and the other KZbinrs for your help.

[@markengel4254]

I’m ready to get my first brisket, thank you for not making it way too complicated! I never understood the “pros “ over complicated injections, rubs etc. I would wonder if all the judges wanted to taste over seasoned injections etc. great job!

[@kimdunham04]

We've tried the brine method and it made no difference.

[@afro561]

Finally - a video straight to the point. Excellent work!

[@dondiesel1100]

I love how he talks about the opening monologue about the neighbors and the surroundings in his backyard

[@michaellane5679]

Thank you! I am going to smoke a brisket overnight and you have given me so much info! Thank you!

[@archiermx250]

I just used your overnight cooking method in my masterbuilt electric smoker then let it sit wrapped for 4 hours at 150 and it was delicious!! I have the cold smoker attachment on my smoker which gives me 6 hours of smoke. I used post oak chips and your method really brought out the delicious smoky flavor, thank you!!

[@jessedoyle1446]

I'm 6 hours in my Brisket right now, thanks for this video, looks like I'm right on track anyway. Very reassuring! Glad to see you used tallow, I used Wagyu beef tallow for the first time. So far it looks amazing

[@Soulful_Cray]

Gotta say followed your instructions came out great watched a lot of brisket videos but your the only one that was clear enough for me to try on my first brisket family loved it thank you

[@NHHalKnowsHow]

I throw it in the freezer for about an hour then it is slightly more rigid to trim the fat. I also trim then season then put it back in the fridge for at least two or three hours before it goes on the grill.

[@-.Steven]

This is a go-to overnight brisket video!

[@ejd53]

This is the way I do all of my briskets, they usually finish by 12:00 - 1:00pm and then go into the cooler until dinner. Works every time.

[@hybridEP3]

It’s the only way now! Otherwise I just stress out all day 😂

[@Nick-co1bj]

Just tried cooking brisket this way this weekend. Came out great! Everyone complimented how good it was!

[@rcguy6366]

+1

[@-.Steven]

Still one of my favorite brisket videos! Making brisket for my son's 22nd birthday on August 18th, 2024

[@TheBarbecueLab]

I know it’s going to be good!

[@josephadelman167]

Absolutely fantastic directions. I am starting my 18 lb brisket tonight for Thanksgiving tomorrow. Have a great holiday

[@TheBarbecueLab]

Have a great cook Joseph!

[@colinkobel2868]

Nice job Kevin! I’m a lab guy too! Wrapping it in the cellophane makes perfect sense. I also cook on a pellet grill, so your ideas are perfect for the backyard guy!

[@rick7278az]

Im about 2 start my 1st brisket and ill be following these steps. Only thing ill be changing is the start time to about 8pm. I like to eat a little earlier 😋

[@chrismetcalf7892]

Just got my first brisket on my pellet grill. Thanks for the video! The play by play was extremely helpful. I learned very quickly that I look like the serial killer in a horror movie with my trimming skills. Any advice you can give would be much appreciated. Thanks again

[@joemelendez7113]

Love the tip about using plastic wrap during the rest period. Thanks!

[@redneckatheist4136]

I'm 8-9 minutes in, and I have already muttered, "this guy knows his shit" a few times.

[@-.Steven]

One of my Favorite Overnight Brisket videos! Thank you!

[@HungryHeath]

Hey YO! great video. I randomly searched for "overnight brisket" & this was the 1st one that came up. Just subbed. I plan on doing a 15 lbs on my Traeger "easy bake oven" lol & want to finish about the same time frame so this was perfect. BTW, my dog is also name Samson.

[@TheBarbecueLab]

That's awesome Heath! I hope you enjoy the cook, and let us know how it goes. I'll tell Samson that he's got a friend in KZbin land. All the best!

[@OSheaWoodworks]

Just picked up a pit boss 1150. Putting it together tomorrow. New subscriber here.

[@TheBarbecueLab]

Glad to have you with us! Enjoy that grill, and keep the smoke rolling.

[@lukehayvaz9194]

I picked up a pit boss last summer. Love it. It is the massive Lockhart edition. Weighs a ton but works great and I am amazed at how much my traeger friends like it. Lol

[@nb857]

Love this video! Got a prime brisket on the Camp Chef right now. Cheers from Texas!!

[@TheBarbecueLab]

Awesome! We're editing our testing of our first Camp Chef right now, and I'm excited to get that published. Let us know how the brisket turned out!

[@MichaelSydnor-on5yd]

Man I really like the simplicity of your recipe and cooking methods, I watched this video a couple times and I've found something that you forgot to mention now that I'm 10hrs in... "The Stall" thankfully the google save me from deviating from your simple recipe and just trust it'll get there! The only reason I'm aware of this is because my pellet grill has built-in meat sensors so why wouldn't I use them 🤷🏻‍♂️ and that is the only reason why I'm even aware of this happening😜. Thanks for sharing your experience and recipes!

[@Ozarkwild]

Good video. I cook good brisket on an off-set smoker, but making my first attempt (tonight) on a pellet grill. Thanks for the tips (BTW.. real brisket burnt ends don't need to be sauced.. that's a crime! :)

[@TheBarbecueLab]

Go get em @Ozarkwild - You've got this!

[@lucas_plehn9785]

So I’m a a beginner and have a pitboss 9-1 pellet grill. I would like to try a brisket on it. Only question I have is Does the weight affect the cooking time? I have 4lb brisket in the freezer from when I purchased a 1/4 of a cow. Great presentation on this overnight smoke. You have a new subscriber.

[@Jassman3536]

Great video..just picked a brisket up and will try Friday night on my Memphis. Perfect for Saturday College ball. Thanks...Subscribed

[@jasonstanton4650]

Just checked two ten pounders after a 10 hour run. Almost time to wrap. Thanks for this video. Easy to follow.

[@TheBarbecueLab]

Glad it was helpful! Brisket sounds good right now, so enjoy!

[@anthonyseymore1217]

@@TheBarbecueLab I have a question about a overnight smoking method for 13 hours low and slow method what time should I start and what time should I wrap it and let them rest before cutting

[@TheBarbecueLab]

@@anthonyseymore1217 I plan my overnight brisket smoking sessions to go for about 10 hours before I wrap. As long as you keep the temperature of the smoker around the 200-215° F range, the brisket won't ever get out of the stall where the fat is rendering and cooling the brisket. If I put it on at 9pm and wake up at 6-7am, that's around 10 hours before I wrap, and the brisket is usually in the 160-175° range. I'll wrap it when I wake up, and turn the grill up to 250-275 to finish, knowing that it'll take 1.5-3 hours to come up to the 200-205° F temperature that I'm looking for. Once it probes tender and is in the 200+ range, i'll rest it for at least 2 hours, but i've even held it until the next day with a warming drawer set to 150.

[@jayd4256]

Love your channel. Keep up the great work! Saw your mail call and I am originally from the Indy area and now live in Texas. My parents live in Carmel. Small World.

[@TheBarbecueLab]

Man, that is a small world! Thanks for the kind words. It's always encouraging to hear from people who enjoy the channel, so thanks for taking the time to leave a comment! Wait in line for 1 of those Texas Monthly Top 50 restaurants for me!

[@jayd4256]

@@TheBarbecueLab Can't wait! Thanks for your videos. Definitely learning a lot from you.

[@AmbiguousAnthony]

Best brisket video I’ve seen thanks

[@mtomasiewicz]

If brisket don't make you dance, YOU DID IT WRONG!!! lol Fun reaction to some delicious looking meat!

[@curtisdrakesr4900]

Another great cook. I'd never heard of putting fat side down. I'll give it a try. Love the taste testers. If I'm around I could fill that position

[@huntercagle4527]

Excellent Video, followed for my 1st brisket and it came out excellent!!!

[@TheBarbecueLab]

Great to hear Hunter!

[@georgegonzalez1176]

I'm trying this weekend. I will come back and let you know how i did. Thanks

[@TheBarbecueLab]

Can’t wait to hear how it went!

[@rick7278az]

How did it go? I'm about to try my 1st brisket tonight.

[@rxw5520]

Fwiw I noticed I cut myself less often when i switched to pinching the blade itself near where it joins the handle with my thumb and index finger.

[@TheAyotteMan]

I trimmed mine after a 3 hour rest out of the ice chest and it shredded up. I wonder if it was too hot. My knife was not sharp so I wonder if that played a role too.

[@cheflarree]

I asked earlier about the pellets. You answered partly, I as interested in the brand. New at pellet smoking. Thanks.

[@TheBarbecueLab]

Hi Larry, I believe that I used Lumberjack pellets on this cook, since I usually buy it by the 40lb bag and keep 10 or so on hand at all times. I can't remember if I said the type of pellets in the video or not, but I primarily run their Competition blend or 100% Cherry on briskets. I like the color that Cherry seems to give and the Comp style is just good all around. All the best!

[@cheflarree]

Thank you.

[@lukehayvaz9194]

I am using charcoal pellets and competition blend. I just mixed them together myself.

[@JentleRain]

Perfect. Have family coming in from up north and going to use your instructional video. I love how you trim the brisket. You ask me, you do it right for the home BBQ'er. Thanks!

[@TheBarbecueLab]

Thanks Earnest. Let us know how it goes!

[@JentleRain]

@@TheBarbecueLab All trimmed and dry brining in fridge. Going in the pellet grill tomorrow night. Literally watched 10 brisket videos and as far as butchering, your's is the best. People cut way too much fat off and that's where the flavor is. It also keeps the brisket juicy.

[@TheBarbecueLab]

It’s going to be great Earnest. Enjoy!

[@JentleRain]

@@TheBarbecueLab it's 6AM in the morning and it's spot on at 160°. I have no tallow (have on order) so will replace with a little au jus. I also injected with au jus. Probably why temp got there faster (along with other variables). Wrapping her up now. It's looking good!

[@stephenreeves8297]

Can a brisket be kept in the oven on 140 degrees while it rests?

[@TheBarbecueLab]

I like to keep my warming drawer between 150-160 degrees, since 140 is the beginning of the danger zone where food can go bad. You could try 140, but I feel like 155 is the sweet spot for me when i'm holding brisket overnight.

[@lukehayvaz9194]

I’m trying my first fat down brisket. I will switch to fat up after I wrap. Going for an 8 hour overnight smoke before I wrap. Also added 3 teaspoons of pink curing salt to my rub and let it cure for 3 days before smoking. Also first time using charcoal pellets. I mixed them with a competition blend. Having high hopes. Lol

[@TheBarbecueLab]

Let us know how it turned out Luke! Sounds like you've got some fun experiments going in this one.

[@RockScissorsRock]

Cool. Thanks for the tip. By the way you look like Ricky from Better Off Dead.

[@johnannis9262]

I have a pit boss KC combo, do I need a water pan to put inside with my brisket? Also, no need to spritz as well if I ride it on 200 before I get up? I forgot to mention it is a 10 lb brisket.

[@coffeewithbuzz297]

Pellet grills just don’t give a good bark. I’m sure its going to be decent but I want that texas bark. Good job on the cook. I switched over to the Masterbuilt gravity fed smoker. Real charcoal and real wood chunks create a much better flavor profile but with the ease of a pellet grill. Its the best smoker I ever owned next to my offset.

[@-.Steven]

Nicely done Brisket Brother!

[@Ray-po1yu]

I always learn something watching KZbin vids!!!! I smoke stuff always like to see different ways tip's and trick's!!! The tip I got from you was the the probe silicone lead wraps! Thank you so MUCH for that!! I ordered them before I finished the vid!!! See the little things matter!!! I bet the party next door was really loving you smoking!!!

[@joshtakacs9800]

Good lookin brisket and that kitchen is amazing! Great video!

[@TheBarbecueLab]

Thanks Josh, all the best!

[@kevinfrances1694]

Hi I have an electric pit boss smoker can I smoke my brisket smoked overnight

[@Kro_man_tx]

I just got a pellet smoker. I will definitely be trying this out soon.

[@randomupdates4013]

Weird tip. Put a piece of butcher paper on cutting board when trimming. You won’t have to rewash it, when ready to pull brisket after smoking. Throw it away and wrap later, you’ll be able to use same board. Lazy maybe but efficient lol

[@TheBarbecueLab]

Love it!

[@Todd_S]

Outstanding!

[@jefftorgeson2041]

just got my 2nd smoker, thanks

[@gregorydeblois282]

I have a traeger. Can you rest the brisket in the traeger on the keep warm setting??

[@stefanjovovic8695]

Did you try it?

[@mrcain6894]

When your pellet smoker is set at 200 is the temperature at the grate 200. Finding that mine is less and I need to bump it up to hold 200. Got a brisket cook coming up and I want to give this a try. Thanks.

[@TheBarbecueLab]

You could smoke this overnight anywhere between 160-225 in my opinion. Lower would give you more time in the smoke but take longer to get to that wrap temperature. My Memphis Pro runs pretty consistent from set temperature to grate temperature, but I would set it to 200 and just let it run. Let us know how it goes!

[@sbonar]

When you put the brisket in the warming drawer do you turn it on at all and if so what temp/level do you put it on?

[@TheBarbecueLab]

I usually set it to 150° for a brisket rest.

[@shaggyirl]

When I rest my brisket or even pork I use my oven on its lowest temp

[@bartscave]

Can you rest it back in the pellet grill if you turn it down to 160 degrees or so?

[@TheBarbecueLab]

I would think so. I shoot for 150 in my warming drawer, so it should work. I’d put it anywhere but directly over the burn pot though.

[@andreaholtz7865]

What time did you end your rest at?

[@TheBarbecueLab]

I don’t remember specifically, but my minimum rest is usually 2 hours. If I can rest a brisket in a cooler for 4-6 hours, that’s usually better so I default to a longer rest when I can afford the time.

[@JoeTrevino-q9r]

Is butcher paper the best way to wrap or can I use aluminum foil

[@davidcrosby142]

Invest in the rest.... Damn good pit Master quote.

[@shannonkirby7040]

Wanting to try my first brisket next week on my Traeger Ironwood 885 How long exactly was the cook at 200 before you wrapped

[@TheBarbecueLab]

It’s totally going to depend on size and fat content of the brisket that you purchase. My cook, I put the brisket on the grill at 10:30pm and wrapped it at 8:30am the next morning.

[@Jagdpantherl]

how many hours overnight didyou cook it? i have anice pellet smoker but being on a fixed income cant afford a blue monitor like you suggested to get.

[@TheBarbecueLab]

Overnight for me is usually on the smoker by 10pm, and I check on it at 7am, so about 9 hours.

[@ZerocoolsPropsandCollectibles]

How much did this brisket weigh? I have a near 16 lb I'm gonna do this Saturday should I start it earlier because of size?

[@markorkarenhanes1354]

00:43

[@DenaInWyo]

Mine is going on here in about 10 minutes. Wish me luck!

[@TheBarbecueLab]

Hope the cook goes well!

[@gmx440]

when you see a cook with a big belly you know hes cooking good!!!

[@-.Steven]

22:12 That is a Sharp Knife!🔪

[@brycebarker99]

Take my money dang good job.

[@shouldaxpads]

great vid thanks!

[@whaattheef2169]

Did you put the brisket fat side down or up when you first put it in? And does it need to rest 7 hrs?

[@TheBarbecueLab]

I always put the fat side facing the source of heat. In this case, a pellet grill heats from the bottom up, so I placed the fat side down if I remember correctly. On an offset smoker, oftentimes I’ll put it up because the heat is radiating down on the food and acts as a heat barrier from getting too crispy. Other times, I’ll put the fat cap down on an offset smoker because I want the best looking bark I can get on the top of the brisket. The choice is up to you. Regarding the rest, I don’t always rest it for 7 hours. Sometimes I’ll only rest it for 1-2 hours, but that’s the minimum I would rest for.

[@StereoRodeo]

We all know we speed up after the wrap so we can take a nap, lol.

[@cheflarree]

Hat pellets did you use? Beautiful brisket.

[@bdr5150]

When you wrap it, do you put it back on the pit fat cap down like when you started? My pellet smoker runs hotter on the left

[@fixitalready5495]

He did do that yes

[@lukehayvaz9194]

I am smoking fat cap down and then fat cap up after I wrap.

[@rjsewell4844]

Looks great man!!!

[@TheBarbecueLab]

Thanks RJ!

[@billwallace341]

Can you let it rest in the cooler all night

[@TheBarbecueLab]

Depending on how you pack your cooler, yes. If I were going to do that, I would load the cooler up with towels underneath and over the wrapped brisket, taking up the air void that's left in the cooler. If you do that, it will hold heat overnight very well. To be safe, I would use something like a Thermoworks Signals leave in probe in the brisket and set an alarm to make sure it doesn't dip down below 140 degrees overnight. That's entering the danger zone, and I wouldn't leave it there long at that temp and still try to keep it warm to serve.

[@Mani-ex7cj]

What’s the temperature for your warming drawer?

[@TheBarbecueLab]

I think I had it set for between 150-160F. I thought I mentioned that in the video, but it’s been a few months. It’s basically hot enough to hold it above 140 so it doesn’t enter the danger zone. One thing I do now that I’ll recommend is letting the steam vent off before I wrap it. I don’t want it to cook further, just cool down a few degrees and hold.

[@clikens86]

New subscriber here. My pit boss 1600 is on the way. I'm doing this first. Great channel.

[@TheBarbecueLab]

Congrats on your new smoker Chris!

[@cunninghamtrip]

Awesome job

[@mattscott4387]

I never understood “honing” the knife. Does it take metal off the blade or not? Yes it does. If it doesn’t sharpen the blade or change the edge at all then why do it? Metal shavings in the meat is no good.

[@just_a_guy13]

Bravo

[@ezrabrooks12]

Good Job/Work!!!!!....YOUR LITTLE BUDDY WANTED A LOT MORE BRISKET !!!!!!

[@TheBarbecueLab]

You got that right!

[@lawrencehill6975]

Can you use butter as a replacement?

[@TheBarbecueLab]

Sure, butter would work. It's really about just adding some moisture/fat so that the brisket has some extra moisture in the wrap.

[@nono559]

My pellet grill doesn’t do 200 I can either do 180 or 225, any advice?

[@TheBarbecueLab]

I’d probably start it later in the evening and run with 225 personally.

[@lukehayvaz9194]

I would go 180 overnight and then bump up to 225 in the morning. Just my opinion.

[@AsH-fp3fx]

The flat looks a little bit dry

[@z-hilly4419]

What would make it jucier?

[@themolepro]

@@z-hilly4419about $100 extra for the wagyu grade.

[@Drew-di6nt]

I’d let it cool to 160 before sticking it in the warmer.

[@themolepro]

I thought this was a great video. For those saying the flat is dry….I saw the same, but honestly that’s how the flat is gonna be unless you invest double and get a really high grade brisket. He doesn’t say the grade but says he got it at the store. Really if you expect a juicy flat you gotta pay. This guy has about $50K of outdoor kitchen cookware behind him so he can afford a better brisket, but he’s keeping it “backyard” knowing that we can’t all afford a lovely creekstone farms masterpiece in the making. The only “mistake” I see is that these lower grade briskets don’t hold up well to a super long rest time. Check out mad scientist or Harry Soo on this one. If I’m working with a lower grade brisket, I make sure that my favourite people get the point which is fattier, and I save the flat for those who forgot about me at Christmas. I keep the rest a bit shorter, I use some injection, and slather in tallow/butcher paper. But man, once you know what you’re doing and have $200 burning a hole in your pocket, get yourself a wagyu and enjoy the flat like you never have before. Thanks for the great content

[@jimjohnson3307]

What temp do you wrap it.

[@TheBarbecueLab]

Usually around 150-160.

[@EnochLight]

I gotta say - there was little to no "jiggle" at the end. Seemed dry AF.

[@Scoop2P]

I’m so glad I found this! I’m attempting an overnight smoke tonight on my Memphis and this is how I will do it. I want to time it out perfectly. How long did it take once wrapped? I don’t want to mess up thanksgiving brisket.

[@TheBarbecueLab]

I hope the cook went well for your Joseph! Each brisket is different how it cooks, and you never completely know how long it's going to take once you wrap it, but this one took about 3-4 hours once wrapped I believe.

[@Scoop2P]

@@TheBarbecueLab Cook was exactly the same for me. Brisket was amazing. I copied everything you did including the beef tallow and the wrapping technique. Only thing missing was the gleeful screams of the neighbors’ pool party. I did lower the temp to 180 to get more smoke out of the Memphis. I’m amazed at how quiet this this thing is and how little the fan runs. Only disappointment was an almost nonexistent smoke ring.

[@chrstofuchaos]

@@Scoop2P Try salting the meat a bit more ahead of time. It draws the myoglobin towards the exterior, which is what reacts to the smoke. Sets a deeper smoke ring.

[@johnnysauceda6022]

before trim, it feeds 9 people. after trim it 4 people. people pay for alot of fat that they trim off. great video though. keep up the good work bro!

[@TheBarbecueLab]

I hear you. Some of the ones I get from grocery stores have so much to trim off. The ones I get from online butchers usually come with much less to trim if any at all, so that’s my current favorite way to source briskets, from places like Porter Road that shop straight to me. Thanks for watching!

[@lukehayvaz9194]

I enjoy the fat. I barely trim at all. Mmm.

[@therealdill2017]

Thought this was Malcom Reeds brother or somethin

[@nono559]

So if I wanted to have the brisket for dinner around 6pm, at what time would you advise me to start cooking at 225?

[@TheBarbecueLab]

Depends on when you plan on checking on it in the morning. At 225, I wouldn’t want it going longer than 8 hours before I checked on it without having a remote monitoring thermometer like a Thermoworks Signals. The Signals is what I use on my overnight cooks, and I can set a temp for the grill and for the meat to notify me if it hits a certain temperature. That way I sleep better knowing it won’t go over on me. I’d wrap it in the morning, and kick the grill up to 250 or 275 once it’s wrapped to finish it off, and put it in a cooler once it’s hot 203 and probes tender to rest until you’re ready to serve.

[@nono559]

@@TheBarbecueLab I have the remote thermometer and will do that, so if should still put the brisket around 11:30-midnight?

[@curtrobinson6883]

Oh man is all I can say…..😋😋😋😋😋😋😋

[@A63NT1212]

great video thanks, i'll go in with way more confidence!

[@TheBarbecueLab]

Best of luck in your upcoming cook!

[@fredstevens129]

1990 called. It wants its goatee back.

[@markb7067]

Good information! Love those burnt ends...

[@TTonn]

What time did you start your cook

[@5pointslow239]

how come noone mentions resting in an oven?

[@TheBarbecueLab]

You certainly can rest in an oven, but many of them won’t go low enough to be practical for resting in my experience.