Are you resting them in a warming cabinet or in a standard oven at the lowest temp? If you’re using a cabinet, do you have any recommendations on brands?
Just using my oven for now at the lowest setting (170F). I am looking around to get a warmer soon though. They are costly, so I probably will just get an uninsulated one. Not sure yet on the brand. Thanks for watching!
Most ovens have a feature built in that allows you to calibrate the temperature by using an offset so to speak. My oven only goes down to 170°F but I can offset the temperature by +/- 35°. Realistically you should be able to get your oven pretty close to a good holding temperature of 140-145°. Obviously I would verify the temperatures of your oven using a temperature probe first. Hope this helps.
Looked great. I'm curious if you have noticed that the smaller briskets seem to have a better meat to fat ratio? Since I started to use those around 10 lbs I have reduced the amount of fat to trim off. Plus they cook more quickly helping on reducing fuel and time cooking and in my opinion making it easier to keep the meat moist. Just wondering what your thoughts on the subject is. Have a great day 🌤
I think you are right on the ratio. When packer briskets are on the 10 lbs or lower range, they either come from smaller steers or have been trimmed more (most times better) than usual. I normally don't go for briskets under 12 lbs because usually there aren't that many of those at my local Costco and I like to keep my briskets around the same size as much as possible (14-16 lbs) for a more uniformed cook. Smaller briskets definitely cook faster, but as far moistness it all depends on how marbled they are and your cooking/resting procedure. Thanks for watching, Victor! Have a great day 🍻
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Great video very informative
Thanks buddy!
By the way loved the videos
Thank you!
🔥🔥🔥
Thanks brother 🙏🏼
You must use minimum spritz and let those dawgs ride a little longer before wrapping? Your Instagram pictures have outstanding bark!
I do spritz minimally now. I am also using a water pan, which helps with moisture. Wrapping is anywhere between 9-10 hours into cook. Thanks!
u gotta take a bite on cam next time bro. im salivating ova hereeeee
Great advise bro! Will do next time. Trying to sell these ones lol.
How much fat do you leave on the top of the brisket? 1/4 inch? 1/2 inch? It’s hard to tell.
Are you resting them in a warming cabinet or in a standard oven at the lowest temp? If you’re using a cabinet, do you have any recommendations on brands?
Just using my oven for now at the lowest setting (170F). I am looking around to get a warmer soon though. They are costly, so I probably will just get an uninsulated one. Not sure yet on the brand. Thanks for watching!
Most ovens have a feature built in that allows you to calibrate the temperature by using an offset so to speak. My oven only goes down to 170°F but I can offset the temperature by +/- 35°. Realistically you should be able to get your oven pretty close to a good holding temperature of 140-145°. Obviously I would verify the temperatures of your oven using a temperature probe first. Hope this helps.
@@dfg2783 Thanks for the tip. I am aware of this hack, but probably will not try it on mine because if I fail and break it my wife will kill me haha.
Trying to get started on a little catering,,my question is what do I charge for a whole brisket with out running off customers
I would research what people are charging around your area and go from there. I'd say 4-6 times raw brisket cost is a good starting point. Good luck!
Looked great. I'm curious if you have noticed that the smaller briskets seem to have a better meat to fat ratio? Since I started to use those around 10 lbs I have reduced the amount of fat to trim off. Plus they cook more quickly helping on reducing fuel and time cooking and in my opinion making it easier to keep the meat moist. Just wondering what your thoughts on the subject is. Have a great day 🌤
I think you are right on the ratio. When packer briskets are on the 10 lbs or lower range, they either come from smaller steers or have been trimmed more (most times better) than usual. I normally don't go for briskets under 12 lbs because usually there aren't that many of those at my local Costco and I like to keep my briskets around the same size as much as possible (14-16 lbs) for a more uniformed cook. Smaller briskets definitely cook faster, but as far moistness it all depends on how marbled they are and your cooking/resting procedure. Thanks for watching, Victor! Have a great day 🍻