The biggest TEXAS BRISKET SECRET finally revealed!

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[@TripptheGOAT3]

Bought ‘wagyu’ brisket from Costco for $100. Used every trick in the Smokey trails arsenal inc your rub. Foil boated at about 175, pulled about 195, tin foil wrapped with some smoked tallow. Went straight into alto Shaam I got off Craigslist. 150 deg for about 18 hrs. The flat was juicier and more tender than almost any point I’ve ever made. Been cooking briskets for 15 years. Your methods are far and away the best I’ve ever employed. Thank you Steve.

[@SmokeTrailsBBQ]

Amazing! Thank you man!

[@JeffHayes-nx2qi]

Steve, so I did this. Holy S***!!!! I hate this phrase, but, game changer. I have friends I always experiment on and they do so happily. I first found a10 year old 40" Masterbuilt Smoker on Craigslist that had never been plugged in the wall for $100. Brand new, barn find! Burned it in, prepped the brisket, cooked it hot and fast - totally against every ounce of my soul. Wrapped it at 180 in paper, poured tallow all over it, sealed it in a trey with foil and a little water, and stuck it in my new "proofing oven" set to 150 where it sat for 24 hours. What came out of the oven the next night was over the top. Everyone agreed, best brisket ever, and I'm pretty good at brisket thanks to folks like you! Thank you for all the investigative work you do! I'm going to try this with a chuck roast next!

[@SmokeTrailsBBQ]

Nice! Glad it worked for you Jeff!

[@DropD1123]

I can't believe you titled the video like that and then just told us the secret in the first 15 seconds. Whatever the opposite of clickbait, this is it - kudos! And also, thanks for the tip - I've been experimenting with longer holds, but like another commentator mentioned, I usually already had it at probe tender. I'm gonna have to try pulling a little earlier and holding much longer.

[@SmokeTrailsBBQ]

Thanks man! Good idea about trying to pull it earlier.

[@ebf1003]

I love the lack of clickbaitiness. Watched the whole way through in support of this

[@lcglazer]

yeah but the lack of descriptives in the title made this hard to search. I actually searched his channel and went through several of his videos looking for his sous vide cooler build looking for this and stumbled upon it in "The biggest TEXAS BRISKET SECRET finally revealed!"

[@mirsad2036]

Bro you are absolute legend, i am novice in offset smoking, you just solved all my problems with brisket smoking. Thanks soooo much for the info

[@SmokeTrailsBBQ]

Thanks for watching man!

[@noproblematallmate]

Thanks for making videos like this. Honest and straight to the point

[@purpleheartbbq576]

I thought you were gonna say Lawry’s. I was gonna be like oh god.

[@SmokeTrailsBBQ]

Lol!

[@rontina8686]

Try a Roaster Oven / it worked so good for me that I had to buy a second one off Marketplace. Little water in the bottom of the roaster then use the rack and it holds perfect 150 temp all night long...

[@SmokeTrailsBBQ]

I've heard good things about those. what type are you using and does it stay on all night? some of them I've seen can only stay on for 4 hours

[@bstime5864]

Struggled with briskets, dry flat, improper rendering, this hold method is the best advice on brisket making I could have ever received. Did a 14 and a 16 pound prime brisket, pulled one at 185, the other at 190. Wrapped with tallow and held for 11-12 hours at 150 in my oven. The brisket was a total smash hit at the Super Bowl party. Follow the recipe, you will not regret it. Proper rendering and moisture. Dip the slices in the meat and tallow juices so the meat doesn’t die on the cutting board and they will retain moisture without oxidation. Pellet grill with a smoker tube. Plenty of bark and smoke. Used mayo for a binder and heavy bark with the shorter smoke time, works great. A-M-A-Z-I-N-G…

[@SmokeTrailsBBQ]

Awesome!

[@macEboy]

Thanks for working all of these great methods. You've got me thinkin.... and I've got an alternative way. Thanks again for making the thought process "push to a new level"

[@SmokeTrailsBBQ]

So glad it's encouraging you!

[@gray_gogy]

What's the alternative way?

[@godsboymanny554]

The best video on brisket holding, hands down!!😊

[@edmondho1214]

My God.... this is genius! I always knew the longer you rest, the better. But this takes it to a whole new level. And I love how you include several possible home hacks for this. Great job!

[@SmokeTrailsBBQ]

Thanks man!

[@oOoscaRoOo79]

​@SmokeTrailsBBQ any luck linking that rack for the sous vide mod please and thank you

[@Spectre_N7]

Big fan of the hold… assuming you may have seen/heard of Chuds bbq and he goes straight foil boat into oven/toaster oven. No water pan. Have you tried this?

[@SmokeTrailsBBQ]

Yes I watch chuds! Have not tried long holding with the foil boat. Maybe one day!

[@BakersBBQ]

Interesting! I have been an advocate of the importance of holding brisket for years and I am glad to see others agree. To me holding the brisket is one of the most important steps to producing a great product and you have introduced a new concept in that process. Great video my friend 👍🏻

[@brentonbell1014]

I think holding it for years might be a bit extreme.

[@BakersBBQ]

@@brentonbell1014 not “holding the brisket for years” I’ve been an “advocate of the concept holding brisket for longer periods of time” for years lol!

[@T2_Sug]

How long do you hold yours? What's your process?

[@SmokeTrailsBBQ]

Thanks man!

[@BakersBBQ]

@@T2_Sug I hold 4-7 hours in a dry cooler with an old towel on top of the wrapped brisket inside the cooler. Just make sure you IT stays out of the danger zone of below 140*. www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/danger-zone-40f-140f

[@kekoadavidson581]

How is this dude not at 1 million subscribers? Anyways, we love your videos. Cheers out of Portland OR.

[@bradleyrussell3070]

Completely agree! His videos are so informative!

[@CoolJay77]

Because people are not interested in meaningful experiments such as Steve does. They rather hear about the magic of tallow and Lawry's Seasoned Salt.

[@SmokeTrailsBBQ]

Thank you sir!

[@TdSharp]

The cooler and deep freeze sou vide methods are genius!

[@arturos.3973]

Thar is pretty cool

[@SmokeTrailsBBQ]

Thanks!

[@danielhoughton5373]

Just tried this method on my vertical pellet smoker. Awesome! My 3rd brisket and it was easily the best by a country mile. First time was satisfactory, the 2nd time was a dry failure. But your videos are fantastic, getting you up to speed much faster than by yourself. Thanks for all the easily understandable info for this Dad from Downunder. Cheers!

[@corey1788]

What vertical pellet smoker do you have that allows 150°? Most of the ones I’m looking at only go as low as 180°.

[@AG-gk2pf]

This video was really helpful. It actually, indirectly, answers a question I have had about something Aaron Franklin said when someone asked him for a temperature when pulling a brisket off the smoker. He said 197. In your video, you alluded it could be slightly under-done, then letting the resting finish the fat rendering. I think that nails it. In fact, I believe Franklin’s let their brisket drop to between 140-170 (based on the feel of each brisket) on the table before putting it into the warmer. I think their warmer temp is set to 140. Thanks for taking the time to put the vids together for us.

[@SmokeTrailsBBQ]

Thank you! Yes the long hold totally saves a tough brisket

[@mikecoughlin4128]

140 is food safe min so to be safe for customers, and when the inspector comes around, the 150 is more likely.

[@tobybuck8832]

Love this video, thank you! Quick question. After getting the brisket to 180-190d internal, should I put it in the souse vide cooler right away, or should I leave it out to come down closer to 150d internal before putting it in the cooler. Thanks again!!

[@SmokeTrailsBBQ]

Thanks! Right away

[@Zokfend]

I really appreciate these videos of yours, thank you.

[@SmokeTrailsBBQ]

Thanks for the support!

[@MrZiaurrahman]

I met you 3 yrs ago at Renoworks... good to see you enjoying your new gig :)

[@CoolJay77]

Excellent. I will use the cooler sous vide method. You got a great channel with creative ideas.

[@SmokeTrailsBBQ]

Thanks man! Appreciate your support!

[@jamesfreach1022]

I made a brisket in my oven yesterday 😋 2 hours at 250° uncovered then covered with tinfoil for another 4 hours. I also placed a Pyrex casserole dish half filled with water in the oven to keep the brisket moist.moisture. It came out great👍

[@devinthomas4866]

Just like a passover brisket...

[@SmokeTrailsBBQ]

Sounds amazing!

[@jackkavanagh4705]

i use a 18 quart roaster.it took a while to get temp adjusted.i used a ambient probe with briskit in roaster ,took a ink marker and marked where the temp knob was at...works great

[@SmokeTrailsBBQ]

That's an awesome idea. I've heard from people the temp control isn't great in those things but I assume it depends on the model

[@jackkavanagh4705]

@@SmokeTrailsBBQ i keep ambient probe in the roaster....briskit wrapped in towel and put a little water in bottom of roaster between the insert and roaster

[@jeffren70]

I also use a roaster. I found 150 was between 150 and the off position. Mine hold temperature just fine once its set. I like the towel idea. will try that next time.

[@lewisclark5694]

I just came back from Costco with a 17# prime brisket….will try your method. This will be my first brisket . I will be using a pellet smoker. I will let you know. Thanks for some much needed clarity in the smoker KZbin world.

[@SmokeTrailsBBQ]

How'd it go?

[@lewisclark5694]

@@SmokeTrailsBBQ apologies, I was in hospital. It went great! I started at a set smoker temp of 225F, inched my way up incrementally per your guidelines. Started resting at 190 IT in a portable electric oven set at 150 for 12 hours ( wrapped in tallo soaked paper + foil). Tender, juicy. My very first brisket. Thank you!!!

[@homevalueglass3809]

Thanks. My last brisket was dry and post roasty. Will try the oven trick

[@SmokeTrailsBBQ]

Oh no! Yea try pulling early and holding long

[@jamespduncan1941]

Great video! Eliminates a ton of guess work. What are the advantages of sous vide steam chest vs vacuum sealing and doing classic sous vide at 150?

[@SmokeTrailsBBQ]

Bark doesn't get soggy and no need to vac seal. Higher capacity.

[@thespig13]

Watched a couple of your videos, great stuff! ... I'm thinking of doing a hybrid method, where you combine the sous-vide and warmer. Thinking of taking the brisket up to lets say 190, 195 then letting it cool down to alot 150 160, and then vaccum sealing it and into a sous-vide bath at 150 til serving

[@SmokeTrailsBBQ]

Sounds great!

[@coreym3675]

Hey Steve, when you make your sous vide cooler or chest freezer mod, are you leaving the sous vide circulator in there indefinitely? I would think you'd want to be able to remove the circulator when not cooking so you can clean it. If you remove it, I'm guessing you are resealing/re-caulking it each time? How do those logistics work? Thanks!

[@kylegohawks8604]

Oh definitely doing the cooler sous vide. Great idea! Sous vibe kick ass also

[@SmokeTrailsBBQ]

It works really well!

[@sultanbarbecue]

Dude you really passed the nerds line by doing those cooler/freezer mods! 👌🏼🤣💯🔥

[@SmokeTrailsBBQ]

Haha yea I'm really nerding out on this stuff. It's fun!

[@georgeguerra5524]

Great video!! I did my 2nd brisket ever this weekend but first time using your method and wow, just wow. Came out fantastic.

[@jeffkimble8857]

Going to try this method this weekend. I am planning/hoping to hold my brisket in my warming drawer (an option you didnt cover). Hoping it works well. I plan to dial in the temp while the brisket is on the smoker. My warming drawer goes from bread proofing temp through a High temp slow cooker. Thinking it will be perfect for the job!

[@BrandonIrwinPhD]

Wondering if you could use a stand up fridge instead of a chest freezer for the sous vide method. Same concept, but add a water basin in the bottom of the fridge, maybe just a rubermaid tub or something, and drill a hole the same as the chest freezer. Access seems like it would be much easier and possibly more volume. It would behave more like a standard warming oven than a cooler/chest.

[@jeffjohnston8628]

Amazing video! I have been using Sure Shot Sid's Gunpowder seasoning for several years. It is absolutely my GOTO rub, and the new flavors are amazing. The new Honey BBQ is fantastic on ribs and pork. The roasted coffee blend is really good on a filet.

[@SmokeTrailsBBQ]

Agreed! Their rubs are awesome

[@jasonthomas2680]

Sure Shot Sid’s is 100% the best lineup on the market. These folks really know their stuff. The Gunpowder is fantastic for added plenty of flavor to any piece of meat but specifically the Roasted Coffee is the best for putting a good cap on a brisket.

[@SmokeTrailsBBQ]

I haven't tried the coffee rub on brisket. Will definitely have to try it out!

[@devinthomas4866]

Not sure about the rest of the world but this is a pretty common gameplan here in Texas. Check out Clarks BBQ in Tioga, they have been cooking briskets for 3 days for 40 years. If cooking backyard brisket or tailgate, etc. most guys smoke for 4-6 hours, slather a little tallow/fat, give it a kiss, and wrap it. Can put it back on the smoker for 12-15 hours (lots of work and fuel) or simply pop it in the oven with a water pan on real low. Use your Meater probe, go to bed and wake up a hero. I've never heard a complaint about house smelling like BBQ so I'm not worried about that one. The best briskets we've ever made have been the ones put on the pit, left alone for a long long time until you remember you have a brisket cooking and it's usually perfect. Cambro is super handy also. As far as electric ovens/smokers/cookers/toasters...we simply don't invite those types of people to our cookouts or competitions. Nice video, great info Mutts & Butts BBQ, Prosper TX

[@SmokeTrailsBBQ]

Thanks man! How do they cook it for 3 days?

[@devinthomas4866]

@@SmokeTrailsBBQ low low 160 degrees for 70 hours

[@surprisevisitor2000]

What a genius! Now I can't wait to turn my cooler into a big sous vide holding chamber. Thank you!

[@markopolo1]

You forgot to include a turkey roaster. It goes to 150 degrees and is the prefect size

[@UnnecessaryBelond]

it still fluctuates

[@markopolo1]

@@UnnecessaryBelond so does a toaster oven and oven.... How does that negate my point?

[@outnumberedbbq]

Yep

[@SmokeTrailsBBQ]

Yes! Getting alot of comments about that. The reason I didn't include it is I've heard from people the temp control is really hit or miss.

[@seanworkman65]

Ive been cooking uncovered in a oven for 4hrs at 225 and then add 2 cups broth broth in the panand turn it down to 200 overnight and pull it in the morning and it beautiful every time extremely tender.

[@SmokeTrailsBBQ]

Sounds like an awesome method!

[@boblamb2161]

Awesome info thanks! I was heading this way but this confirms I'm on the right track. Great hacks! I like the wet cooler/freezer ideas better than my electric smoker which is what I've been doing.

[@shahboy68]

How about a roster oven? My mom would use one when she needed additional space. They work great for holding turkeys

[@adamellistutorials]

Steve. Massive fan. I’ve got an oven that goes to 150f, albeit I need to test it with my meater +. I’ve also got a Sous Vide machine. I don’t have the big box setup, but I can use my normal large container. I plan on smoking at 8am for 12/14 hours then holding overnight. I read that holding in the sous vide would ruin the bark. The only way to test this is to do two identical briskets, and hold one in the oven, one in the SV bath. But for now I can’t do that. The brisket I’ve got is expensive ($1000 for 11lbs). Would you recommend holding in the oven or the standard SV bath? Thanks mate.

[@SmokeTrailsBBQ]

Bagging and sv'ing it will make the bark a little soggy but it's not that bad. After 14 hrs unwrapped the bark is really set so it won't wash off. Up to you

[@Aromaticasia1]

Thank you Steve. Very educational and helpful. As always, great content!

[@AsianTankPilot]

I made a wooden pine box with a heating element and inkbird temp controller. Total cost was about $120 for all materials. Works great!

[@TheRBReaper]

Any testing with vacuum sealing in a bag and straight sous vide while submerged in water? I would think you could add a compound butter to the bag with this method. Not sure if the brisket would need to cool down first

[@justinscott3001]

I put mine in a sous vide bath at 150 for the hold and it worked awesome!

[@incognito4065]

Can you link the video on the water cooler sous vide hack?

[@SmokeTrailsBBQ]

This is the only video I have on it. What info do you need?

[@incognito4065]

@@SmokeTrailsBBQ I want a tutorial on how to do it, especially on how to do the angled hole drill. I’ve looked on KZbin for this cooler hack tutorial but nothing pops up brisket related, only as a cooler chamber cooking hack where it is drilled from the lid, not from the side of the cooler at an angle like shown in your video.

[@billbryant1288]

Using this method and cooking just the flat, at what temp would you pull and wrap?

[@mf-ti5fd]

neat video! going to try the cooler method sometime! Have you tried vac sealing the brisket after the bark has formed and just putting it in normal sous vide?

[@SmokeTrailsBBQ]

Yes, in various ways. The bark does wash out a bit

[@threengcircus]

I haven't taken my brisket passed the stall for some time now. I've posted this on other forms and they all think I'm nuts. So, I concur with your findings! My brisket cooks now have a 22-24 hour timeline with most of that being the hold.

[@davidtran1360]

i mean, it'll save alot on fuel too. less burning of wood/charcoal/pellets

[@louispointe9233]

Sir can you explain exactly what you are doing?

[@threengcircus]

@@louispointe9233 once the bark looks well- developed I put it in a deep roasting pan the same size as the brisket and fill with hot, smoked tallow up to fat cap. This goes uncovered into low oven, somewhere between 170-190. Kind of a modified foil boat method where I confit the meat portion to keep it moist and still expose the bark to dry heat to continue rendering the fat. Hope this helps. 👍🏼

[@louispointe9233]

@@threengcircus Is the brisket wrapped or unwrapped? If its unwrapped do you have it sitting on a rack and for how long?

[@threengcircus]

@@louispointe9233in the oval roasting pan it's unwrapped, sitting in confit.

[@ChocoTacoMan]

Hey, Pitmaster X just tried this in his channel and credited you!

[@SmokeTrailsBBQ]

Super cool! I'll check it out

[@og52caddy]

That method works all the time 👍🏼👍🏼🥩 especially for family gatherings. Get all the rest you need with no worries or under cooked or over 👍🏼 You’ll be the Pit Boss of your family and friends. Thank you 🙏🏽

[@theaxeman8492]

Hey Steve! First off - thanks for all you do! Question: after trying both - which would you choose now - your Sous-vide cooler hold or actually vacuum sealing and sous-viding the brisket after smoking (obviously)? Thanks in advance from a fellow Canuck. 👍🏻🙏🏻

[@SmokeTrailsBBQ]

The results are really similar so I would use whatever is easiest for you. For me, it's easier to just wrap them up and put them in the holding oven/sous vide warmer. Vac sealing takes some time and effort.

[@theaxeman8492]

@@SmokeTrailsBBQ thanks Steve! 💪🏻👍🏻

[@oferliberman6633]

I love this video, I'm going to have a go at it, probably will do the cooler hack. Will definitely comeback to share my experience !

[@Food-Fire-and-Featherboards]

Dude..... I just fully cooked a brisket over last night, was done around noon, and I have had it in my electric smoker at 150 since, (after I let it rest naturally for a bit and cool down a little). You couldn't have posted this yesterday??? Interesting that you recommend taking it only to 190. Will try that next time depending on how tonight's brisket is. As for holding it in the electric smoker, I do not have it encased in foil. It is wrapped, and I have the water pan full for moisture. Thoughts? Cheers!

[@SmokeTrailsBBQ]

Yes I think you will be fine without the foil.

[@Food-Fire-and-Featherboards]

@@SmokeTrailsBBQ Thanks. As it turned out, it was awesome. Best I've ever done for certain. Cheers!

[@arturos.3973]

I engineered my own with a toaster oven heating elements and temperature control inside a cooler. I can hold up to 3 briskets or 5 racks of ribs. With grates in between

[@SmokeTrailsBBQ]

That's next level. I was looking into pool heaters and seed heating mats to put in a cooler but I'm too worried it's just going to light on fire haha

[@markschmidt6737]

Would love to see a build video on that that could benefit a lot of people

[@davidtran1360]

can you make a video showing us your setup?

[@matteng1448]

@@SmokeTrailsBBQ would make for good youtube content lmfao

[@SmokeTrailsBBQ]

@@matteng1448 lol I feel like I'd burn my house down trying that

[@CC6_Fanclub_President]

I have to say, you've given me the confidence to try brisket again... I love my ribs and tri-tip, but packer briskets have really kicked my butt... Doing 1 this weekend though using your tips...

[@brandondavy7901]

How did it go?

[@CC6_Fanclub_President]

@@brandondavy7901 It ended up a little dry. I believe that I just smoked it too long. I went 4 hours at 200, 4 hours at 225-250 and then about 3 hours at 275ish to get internal to 190. I pulled it, wrapped in butcher paper, and kept at 140 over night... Good flavor, but dry...

[@coreym3675]

What method did you use to hold it overnight?

[@josephstulec8247]

Love the vid, Broke college student here. I remember you saying holding overnight with a cheaper brisket just makes it dryer. Could you try this with a lower grade brisket like choice or select. Thank you! i really can afford a prime or wagyu.

[@SmokeTrailsBBQ]

I can try it again but with selects I consistently get worse results. Best way to cook a select is probe tender then rest 2 hours in my opinion

[@josephstulec8247]

@@SmokeTrailsBBQ Thank you!!!I will def do that

[@miltonjasso5843]

OUTSTANDING !!! THANK YOU 👍🏼 !!!

[@SmokeTrailsBBQ]

Thanks Milton!

[@PITMASTERX]

I like this info, never thought about that 🙏 thanks

[@SmokeTrailsBBQ]

Thanks man! I've tested it in a Canadian oven. I wonder if it would work in a DUTCH Oven?

[@PITMASTERX]

@@SmokeTrailsBBQ probably would

[@suebutler7234]

We plan to cook a brisket this weekend!! The new Honey BBQ is fantastic on ribs. Can’t wait to try some of the other rubs. Thanks for the video, this has provided a lot of information we needed for a perfect brisket!

[@SmokeTrailsBBQ]

Thanks Sue!

[@XxLeO1000MeSSixX]

How'd it turn out?

[@Cookoutcoach]

Great idea with the cooler and chest freezer for holding. I’m gonna have to try the super long hold sometime

[@SmokeTrailsBBQ]

Thanks man! I'm sure there's a way to do it at a comp. Maybe pull at 190 and hold on a pellet smoker?

[@simonbackpack]

Jirby pulls his when ready (assuming 197 is max), lets the temp drop down to 130 and then place it in a 140 warmer. I'm gonna try that method next week. My oven has a warming function that is set at 145. Btw, I'm pretty sure you could just "trick" your oven into thinking 175 = 140 or 150 if you have an oven thermostat l thermometer and the oven calibration function. Glad to discover a fellow Calgarian on KZbin!

[@Spectre_N7]

I love some jirby… but what video does he say that?

[@simonbackpack]

@@Spectre_N7 his pulling brisket video: kzbin.info/www/bejne/f2TWkpKDlrt1q7c

[@Spectre_N7]

@@simonbackpack hot damn. Thanks

[@SmokeTrailsBBQ]

Hello from Calgary! I'll check his video out. Same concept even if it's a 140 hold. It will keep cooking and getting tender even at that temp

[@ShrednESP]

Looks like my joule and my old red cooler are about to be friends.. thanks for the tip

[@SmokeTrailsBBQ]

Nice!

[@UnnecessaryBelond]

would you aslo reccomend this with anything else that requires resting? Like what if I made a turkey in the oven or smoker and used this method? A rack of ribs?

[@SmokeTrailsBBQ]

Not really sure. I'd have to test it but theoretically it would work with ribs and pork. Really collagen rich food. Turkey I'm not so sure.

[@williamotis2688]

Have you tried a turkey roaster, they temp as low as 150 and can hold a 22 lb turkey.

[@chrisroberts5300]

That's a solid idea, a guy at work had one and I used it weekly when I brought leftover bbq and it worked great for warming brisket

[@outnumberedbbq]

Good idea

[@SmokeTrailsBBQ]

Yep just check the temps with a probe thermometer. Some of them are way off

[@shurt703]

This was incredibly informative and has great production value. Subbed!

[@SmokeTrailsBBQ]

Thanks Stephen!

[@sliprig]

Thank you for you great videos! I love the content. My question is,What happens if you hold over 16 hours? Thanks.

[@SmokeTrailsBBQ]

It doesn't start to get overcooked until around 24+ hours. If you pull at 190 and hold at 150

[@sliprig]

@@SmokeTrailsBBQ Thanks!

[@wardad5628]

Try a roaster oven. Yes it would probabbly fluctuate like a regular range oven. The advantage it you can go very low in temp.

[@SmokeTrailsBBQ]

People keep mentioning it. I'll have to try it out!

[@BigAlsBBQ]

Another amazing video. Really enjoyed watching it

[@SmokeTrailsBBQ]

Thanks man!

[@es2056]

I've been doing this for a long time without really knowing the science behind it - call it dumb luck, lol. My method is to smoke my brisket in my stick burner for about eight to ten hours at an average of 210° using either mesquite or live oak. I then wrap it in butcher paper (only started wrapping over the last 5 years or so) and putting it in my oven at the "Keep Warm" setting which is about 170° and leave it overnight. This allows me to get some sleep and the brisket is ready for lunch the next day. So, if I start the cook at 5:00 PM the brisket is usually at around 170°-180° by 2:00 AM (roughly 9 hours in the smoker). The internal temperature of the meat doesn't really matter all that much because by 2:00 AM I am ready to hit the sack and I know that comes the morning I can adjust the "holding" time to get me a great brisket by somewhere between 1:00 and 2:00 PM. This method has worked for me over the years and when I started hearing the term "holding" I wasn't sure what that meant until I saw someone describe it and I was like, "Oh yeah, I do that!" Ha-ha! Thanks for posting this, great information and I appreciate you sharing this with us.

[@SmokeTrailsBBQ]

That's awesome! You were sitting on the secret the whole time!

[@countryfirstusa9072]

I have a 5 gas burner . I leave one burner on high only on the right of the grill . And let the brisket rest on the left . Holds a perfect 140s temp.. but it’s natural gas no messing with propane

[@SmokeTrailsBBQ]

Nice set up!

[@SmokingDadBBQ]

Some food for thought on the rest for sure 👏

[@TheSpadre]

100% agree that resting @ 150 is the secret that makes the biggest difference. I've done it by separating the point and flat after the cook and sealing them in a sous vide bag and submerging them in my normal large sous vide bath. I really like the free freezer hack.

[@SmokeTrailsBBQ]

Yea sous vide holding sounds like a great idea! You still get decent bark?

[@TheSpadre]

@@SmokeTrailsBBQ There was too much rendered fat in the bag, so all the bark was very soft. It didn't wash it away though. I've never been that particular about bark texture. To me it's all about the taste and juiciness of the meat itself and this was 5-start, but if I can rig a warming oven using the sous vide trick for temp. control, I'll definitely try that to preserve the texture of the outer bark. I usually cook 5 briskets at a time, separate point from flat after the cook is finished and seal them in vacuum bags so I can have Brisket for the next couple of months whenever I want. Saves on wood since I have a larger smoker. Sous Vide at 155° for about an hour is the ultimate way to reheat brisket. It is pretty much just like after it came out after resting @ 155° overnight.

[@crypkripke5206]

@@TheSpadre Seems like you could firm up the bark a bit with some delegate grill gun/searzall work if it wasn't firm enough.

[@TheSpadre]

@@crypkripke5206 that’s a great suggestion and it probably will work to some degree. I will try it out on my next cook.

[@crypkripke5206]

@@TheSpadre would be interested to hear results if you fiddle with it!

[@jtthornton9753]

Great video, def trying this method on my next brisket. For Sous Vide holding, if you had a bag large enough, could you just submerge the brisket at the 155 degrees? I think so, but want to know if there is a reason this would not work.

[@SmokeTrailsBBQ]

Yes you could!

[@cowboy4505]

Gonna try this next weekend. You know where you got the rack for your sous vide cooler.

[@apcorp11]

Love your channel! I’ve learned so much thank you. So with the sous vide method the brisket sits in the baking tray no water added in the tray and the tray sits on a stand just above the water that’s in the cooler, am I understanding correctly?

[@BigAlsBBQ]

Another fantastic video. I use Sure shot Sid’s as well & love the stuff

[@SmokeTrailsBBQ]

It's so good!

[@hamedd3396]

Great video need to try, brisket is my nemesis when it comes to smoking, can this method be used with beef ribs or lamb

[@blempert]

Love this! Question on the sous vide cooler method: instead of drilling into the cooler, why not just rig up a way to hold the sous vide element inside the cooler, maybe connected to the rack that's holding the brisket? You'd probably smush the cord when you closed the lid but seems like it might work without ruining a cooler.

[@msinfield]

Heat management. The wand may fail / catch fire / spontaneously destroy itself if trapped in steamy cooler.

[@chrisweaver41]

Catch fire at 150°!? The head unit of the stick can handle being connected to the heating element, must use a waterproof stick that won’t have the display ruined by the humidity. If you are really concerned do a couple things 1) do it outside away from the house 2) test before you need it, run for an hour, then longer and longer monitoring the head temp and condition, until you prove the concept.

[@layzorbeeemz7317]

Huh. Now I know what an alto sham does lol. I fabricate custom commercial restaurant equipment for a living and had a project recently where I built a cabinet to house an alto sham.

[@SmokeTrailsBBQ]

Sounds like a sweet job!

[@layzorbeeemz7317]

@@SmokeTrailsBBQ it's decent. If you're in Alberta check out the new Cactus club in Calgary when it opens, we're building their stuff pretty soon.

[@marcusfabiousmaximus3463]

What temperature should the brisket be before you place it into the sous cooler? and do you wrap it or just use the pan with foil over it. Thanks

[@SmokeTrailsBBQ]

If I pull at 190 it goes straight in the holder at 150. If I pull at 195+ I'll normally rest down to 150-170

[@richjames4094]

Do you need to let the brisket rest at all before putting it in the oven? I feel like I've read/heard that it needs to get down to 180 before going in? I may be getting techniques crossed, though.

[@SmokeTrailsBBQ]

Getting alot of questions on this. I don't normally and never had an issue. I need to do some testing

[@jonarmstrong6214]

Based on this video, I just ordered a relatively cheap Inkbird sous vide. Should be here before the weekend, so I'm anxious to try this out. I usually hold in the oven but have had mixed results.

[@SmokeTrailsBBQ]

They look like they should work. Let me know how it goes!

[@marcusfabiousmaximus3463]

My inkbird leaks through the body

[@kenhoward679]

I got a holding oven for Christmas and made the best brisket I’ve ever made. Smoked for about 10 hours probe tender pulled at 195 and held at 150 for 9 hours it was sooooooo good. Thanks Santa! 😂

[@Matt-sv6tq]

Hey. Great videos - Can I suggest one more method - what about lava hot rocks in a cooler box if you didn't want to wreck the cooler by drilling a whole in it? How long would the hot rocks keep the cooler box at a safe warm level?

[@scottcarter9975]

Great advice. I've done two now via sous vide, both were great. Question: I sometimes want to take a brisket to serve at a weekend house party. Is this the solution? Smoke to 190, then refrigerate till the event, then sous vide for 16 hours the day of the event? So, is it OK to break it into two separate cooking steps like this? Thanks! Scott

[@SmokeTrailsBBQ]

I would hold at 150 till it's done then refrigerate and reheat

[@ronperson1801]

I use Sureshot Sid's gunpowder on all my briskets

[@SmokeTrailsBBQ]

So good!

[@WillGowKelowna]

Great video again .Congradulations your almost at 60k subscribers..Dad

[@SmokeTrailsBBQ]

Thanks Dad!

[@stevieg4201]

Love your video, great job, so much information to take in, I don’t have a smoker that’s good enough to make a good brisket, so I have to adapt to using my oven, it’s ok, but it could be better, it’s a lot of work. 😎

[@otosedrm]

Love the ideas to make coolers into Sous vide tanks. I’m new to smoking… I’ve done Sous vide steaks many years. I’ve got some thoughts and questions… don’t mind using patreon. I’ve liked all your videos so I think you’re the one to talk to.

[@bradhugel8370]

Great video! I'm trying a roaster with a small rack and water at the bottom this weekend. I've done a dry run and I can keep 150f fairly consistently. Planning on smoking overnight Friday, taking it off when I wake up Saturday and putting in the holding roaster until dinner. I'm assuming I don't need to let it rest coming off the roaster. Is that correct? I'm building up my brisket confidence with your videos. Thanks.

[@SmokeTrailsBBQ]

Nice! No you don't need to rest it if it's already at 150.

[@SickMetalAddict]

What about an offset coal smoker like the one you have? I saw it had a temperature gauge so maybe by controlling the airflow you can get it down to 150?

[@SmokeTrailsBBQ]

That would work but a ton of effort

[@SmokeTrailsBBQ]

Maybe in a WSM actually

[@michaeldehart648]

Oh my. You've done a lot of work. I take my brisket off at 205 internal temp. I have had very hot water in my Yeti cooler for a while. I wrap the brisket, paper and all, in a large bath towel. Dump the water from the cooler, dry it out and put the towel wrapped brisket in. Go to bed. Get up. Have breakfast. 20 hours or so after beginning the smoke get the brisket out. You'll notice the cooler is still a little steamy inside and the brisket will be at about 140 or so. Enjoy the delicious brisket.

[@jeffren70]

I use my turkey roaster to hold at 150 degrees. Works perfect and they are not that expensive. The upside is they also work great for roasting a turkey and leaving your oven free on turkey day.

[@coreym3675]

I’m guessing it probably still pumps out brisket aroma into the room, right? Also, does it seem to hold in the moisture well? I wonder how it would compare to the sous vide cooler option in regards to retaining moisture over a long hold of 16 to 20 hours?

[@jeffren70]

@@coreym3675 I prop it up off the bottom. Wrap it well, and put a little water in the bottom. Keeps it moist and even temperature.

[@coreym3675]

@@jeffren70 Nice! Also, how long do you hold brisket in your turkey roaster? Have you held it as long as he suggested, 15 to 20 hours? And what brand and size is your roaster?

[@jeffren70]

@@coreym3675 Yes, I have held it close to 24 hours. Key to great brisket is lots of beef tallow and the holding time. The temp knob on my turkey roaster is wrong. I need to set it well below 150 to hold at 150. Use a BBQ thermometer to verify.

[@timopturunen]

How about just bag it with a bit of tallow and just sous vide? I've used loosely vacumed (to avoid pushing all the moisture out of brisket), the result is 5/5.

[@SmokeTrailsBBQ]

For sure! I find these other methods preserve the bark and are easier is all

[@incognito4065]

What about resting the brisket in sous vide, the traditional way; vacuum seal the brisket, put it in a sous vide bath at 155F overnight. Thoughts?

[@SmokeTrailsBBQ]

I've done it before. Kills the bark

[@darnnellmason1900]

Could you do this same thing with just a normal sousvide cooker? Shrink wrap sealing the brisket and putting in the water with the sousvide?

[@SmokeTrailsBBQ]

For sure!

[@rogerjr00]

@@SmokeTrailsBBQ this is what I’m hoping to do. Is there any draw back to vacuum sealing the brisket? Should I let it cool first? Thanks!

[@SmokeTrailsBBQ]

@@rogerjr00 the bark will get a bit washed out but it's fine if it's set before you take it off the smoker. By the time you remove it from the smoker, get it in a bag etc. It's already down in temp. But if your worried, take it down to around 170 before holding.

[@rogerjr00]

@@SmokeTrailsBBQ thanks for the quick response and all the great info!

[@MrOffTrail]

Where can I find that stainless steel rack that you used in the cooler?

[@SmokeTrailsBBQ]

It's just a rando from amazon

[@brandonlassiter4496]

Awesome! Thanks for the content!

[@SmokeTrailsBBQ]

Thanks Brandon!