


Hot hold (too long)
14lb Choice brisket seasoned with S&P and Lawrey’s seasoned salt. The total cook was around 9 hours. Did 225 for the first half and then wrapped in foil and bumped it to 250 for the second half. Took it off when it probed tender and was reading 208 all over.
Due to the cook being shorter than expected and my plans for today, I had to hot hold it at 145 in my oven for just over 20 hours so it was a little too rendered.
Flavor turned out great but I wouldn’t go longer than 15 hours on a hot hold in the future.
What’s everyone else’s experience with hot holds?