Do you have a promo code? ;) HAHA JK... I wish.

I'm doing this next weekend. Does a normal oven do the trick? Or does it swing too much in temp? Would vacuum sealing them and holding them in sous-vide be an option?

@@hannie1301 Sous vide sounds great. In fact tonight I am making short ribs again. Oven til crust is St. Actually was a great crust at 135. So I then bagged it and put it in Sous Vide 145 for 26 hours. Good luck.

Keep cooking and you'll make the perfect brisket!

I'll work on it

General overview of how to make it: kzfaq.info/get/bejne/Y5yflrWTqrubmaM.html Detailed Tutorial video on Patreon: www.patreon.com/smoketrailsbbq

Nice!

Bingo! People think they are holding at 150 but it's actually 175+

@@SmokeTrailsBBQ Would you show us your long-hold chest setup and maybe some ideas for the rest of us? Are you using a deep freeze with Sous Vide water in the bottom and the protein on a rack above the water? Hard to tell. Trying to figure out how I can long-hold at consistent 150 because tried the oven and as you guys mentioned it varies too much and gets too hot. Crock pot on low gets up to 212 so that's no good.

@@willbraswell4906 I'll work on a video about hot holding. Lots of people asking about it. Yes, its a chest freezer with a sous vide drilled on an angle in the bottom. the rack the meat sits on is above it.

Would you do this with turkey or chicken?

It’s hard to find something that holds a consistent temp at 150. The roasters fluctuate a lot.

Thanks man!

Nice! Let me know!

Yes it's more convenient for sure

Great idea!

Great idea with the fire bricks. Congrats on the workhorse purchase that's going to be awesome!

Amazing!

Thank you!

That's awesome!

Nice!

Yes that will totally work

Nice! Sometimes I just leave it plain and let people mix their favorite sauce in at the table

Nice! Let me know how it goes!

Where did you get the Vollrath pan warmer from?

Which model Vollrath did you purchase? And what depth of pan are you using to keep the brisket warm? Did you just cover it in foil or did you purchase a lid for the pan? How did you make sure the temp stayed out of the danger zone throughout the hold period? Thanks. I currently use a turkey roaster with a temp probe at all times...it seems to hold the temp +/- 5 degrees.

Now there's a method i've never heard of!

@@SmokeTrailsBBQ I live on the outskirts of Nashville. The method of smoking then boiling pork is used in this region (northern Alabama, middle Tennessee, and southern Kentucky), but most BBQ joints around here only smoke their meat.

Wouldn't you lose a lot of flavor from juices that are water soluble? But maybe the salt and spices in the boiling water could counteract that...

@@davidkuhlman1001 Honestly, it's the most flavor packed meat I have ever had. As everything cools, the meat absorbs the salt, cayenne, smoke and collagen. You pull juicy meat out of the cool water.

@@blink555also on the outskirts of Nashville and I know a few that boil. I much, much, much prefer non-boiled, traditionally smoked BBQ.

Great method!

Thanks 👍

The moisture magic stuff (phosphates) is great. I'd go light on anything with salt in it though. The pork continues to brine during the long hold.

Awesome. Thanks for the heads up

Let me know!

Nice! yea I've wrapped and held at 145 and 165 - less bark but way more moisture. Just need to hold longer. Like 20 hours.

Yep this is compatible with the foil boat method. Sous vide works it just softens the bark alot more and washes out the rub a bit.

General overview of how to make it: kzfaq.info/get/bejne/Y5yflrWTqrubmaM.html Detailed Tutorial video on Patreon: www.patreon.com/smoketrailsbbq

Throw some lit charcoal in or hit it with a torch. Or put it over the burn pot again

@@SmokeTrailsBBQ thanks for the reply. Hadn’t considered lighting some coal and dropping it in Im assuming you couldn’t do over the top of burn pot without taking off the meat and deflector mid-cook which would be too much hassle. Was going to go lonestar pellet grill next but now I’m starting to reconsider…🤔 Thanks for all the great vids. Trying your long hold on corned beef brisket this weekend for the first time and then again for a normal brisket next weekend. Looking forward to trying something new.

@@Jim-qx2mx There's a removable sear plate/ access "hatch" in the deflector plate so that helps.

Dilutes the flavor in the bag. Not a fan.

Lol! I'm literally editing that video right now. Stay tuned!

Amazing!

Temperature is the average speed of all the molecules in a system while energy is the total heat (in joules) in a system. A classic example is to put your hand in a 160 degree oven vs 160 degree water. The water will burn you in a few seconds while you could leave your hand in the oven a very long time. Because water has a higher thermal capacity than air even though both are the same temp. Now take a smoker full of only hot air vs a smoker full of hot air and a hot deflector plate. Both have the same hot air temp and the air in both smokers is transferring the same amount of convective energy to the meat, but in one smoker the deflector plate is metal, which again has a higher heat capacity than air, and its also transferring additional joules of energy directly to the meat in the form of radiation energy. So the dome thermometer in both smokers says the temp is 250, but you are cooking the meat faster in the smoker with the deflector plate because more joules of energy are being transfered in that smoker. Another example is cooking meat in a 200 degree oven vs 200 degree pot of water. The meat in the water will cook in a few minutes while the meat in the oven will take hours. Again, because temperature is not energy. The water transfers more energy at a faster rate than air even at the same temp.

Same way

I long hold briskets 15 to 20 hours now

Vevor, masterbuilt electric smoker, sous vide

@@SmokeTrailsBBQ thank you. I know I’m going to sound clueless here. Isn’t the souse vide operated with water? How do you use it to keep food at 150 but dry?

I use a Rival electric roaster ……it is big, holds temp great and is fairly inexpensive.

Nice! Yea it works really well for brisket

This is crazy because I just did a long hold on a pork butt this past weekend. I haven't tried it yet because I tend to cook in batches and vacuum seal up all the meat and freeze it for later. I'll see what the moisture is like when I open one up later to eat.

When I wrap my pork butts I put them in a tin pan then wrap the top. When I pull it once it’s done all the juices reabsorb. I always do the overnight heated rest since I’m usually cooking brisket and pork butts at the same time and want to serve them for lunch the next day.

Well I just had me a pulled pork samich and it wasn't dry at all.

Did you pull it off a probe tender first or just 190 like the video? If you pulled probe tender then held it, I could see it getting over cooked

I have. It works!

That's the way to do it! amazing!

@@SmokeTrailsBBQ try using pork tallow next time in the same way you use beef tallow for your brisket.

I don't think so

I use kiln dried wood only for small offset smokers with small fires where temp control is challenging. On larger offsets with larger fires I use seasoned wood.

Around 14 hours

Can you clarify please? In this video I did say the long hold butt was better

You did. But at the beginning of this video you said that the 165 long hold was not as good, and in the initial video you said that the 165 long hold was better.

@kyleburton7675 ahh OK. To clarify. Both were better results than the traditional 205+ method. But I like the long hold at 150 better than a 165 hold

Costco. Did you hold it at 150?

@@SmokeTrailsBBQ yes i held it there in my oven 145-155 fluctuating. this brisket pushed through the stall very fast. that is why i said it may have been to lean

Thanks!

I do at comps. If the injection is too salty it will over-brine. It continues to brine during the long hold

Thanks! I brine at comps by way of injecting so it's a pretty common technique. I would definitely inject though. Wet or dry Brining would take a loooong time.

@@SmokeTrailsBBQ yeah that makes total sense. Going up try brining my brisket longer next time. More than 2 days.

Thanks man!

Agreed the brightness and saturation was at max. I think he was using a new HD camera.

New camera. Not playing nice with my editing software.

@@SmokeTrailsBBQ No worries. I sometimes see video ads imbedded on websites that are very bright like this so I thought maybe it was conscious decision. Gods luck with your new gear👍.

Does your oven manual tell you how to adjust tge temp down?

@@SmokeTrailsBBQ Not sure I'll have to do some research on that. Thanks for the suggestion...

New camera

@@SmokeTrailsBBQ honestly, I can't tell if it is something that KZfaq is doing, or editing.

You put lit charcoal in the MES?

@Smoke Trails BBQ yep. I. I keep it unplugged and keep the door open about a half inch and put wood chunks under the chimney. It works perfectly. Almost works better than my offset smoker.

Thanks for watching! Drop the link to the recipe/method you're referring to and I'll address it in a future video.

New camera. Technical issues to work out

I think he needs a place to wipe all that rendered oil off his gloves after the cook.. lol

How would you structure it?

To my knowledge yes