brisket hold techniques / times?

I'd let some real hot water set in my cooler for awhile,then dry.

Insulate well with a couple inches of newspapers,double wrap in heavy foil,wrap it in a heavy beach towel.

Cover with more newspapers to fill the empty space,and don't open until about 5:30 P.M.

That's how we do a lot of them.

We have held 8-10 hrs.

The Foodsafety folks say not to let below 135º for more than four hrs.[I believe]

Now other folks on here,double foil,check the cooker out at 140º,and use it as a holding oven.

The house oven could also be used.

Hope this helps a little.

I forgot to mention that I did foil it @ 170 degrees / 3:30AM and put back in the smoker.

Will holding a foiled brisket in the CS08 at 140 cause a 195 degree brisket to continue cooking?

I am still trying to get the timing down on my overnight cooks.

Thanks for the good info.

gopokes!

I put five briskets on last night also. I started at 10PM, I ran on the smoke setting until 11PM and then turned up the heat to 240. No foil. Looks like they will come off between 11am and noon today. They will then go into a Cambro, that will keep them within 4 degrees for hour hours. I plan to slice etc about 2pm for a function around 4:00-4:30pm.

A fully loaded Cambro will hold all day. You might want to invest in one. I just ordered a single pan model for fun, have two of the four pan models.

Good to here from you duck.

Yep,we hold our comp and caters in cambros,but for the occasional hold,I was trying to build him a "poorman's" cambro.

Yep,sometimes trying to hold foiled meats in a smokette can continue cooking.

That's why I say to check your cooker with an independent therm,to be sure of what temp you are holding at.

Lots of folks have good success using them as holding ovens.