Can I use an oven instead of a cooler (faux-cambro)?

bicktrav

I've got a cooler, but it is outrageously dirty (like mold and stuff) and I don't feel like cleaning it right now. Is it ok to rest a newly finished brisket (wrapped in foil) in an oven set to 175 or so? If so, how long can you hold it in there? I know you can hold finished briskets in a cooler for hours and hours, and I don't see why an oven would be any different since it's also a low-heat box, but wanted to get everybody's thoughts.

johnnyp

yes, no problem.  I'd leave on the counter for 30 mins to an hour to stop carry over cooking, but you'll be able to hold @175F safely no problem

lousubcap

Given you want to slice on demand and serve in the neighborhood of 145-150*F or so, you can run lower (if your oven will get there-170*F is my lowest clock-box temperature setting).  Regardless, make sure it is well sealed in the foil so it retains moisture.   Enjoy the banquet.  

20stone

That will work, though if it isn't wrapped it may dry out (which is a sad, sad thing to happen to a brisket.  I'd foil it and throw it in.  As for the old cooler, I don't know about your family, but once a cooler has gotten past a certain point, my wife won't eat anything that's been in it, no matter how much bleach has intervened.

However, what kind of man doesn't have an array of coolers available for such an occasion.  It sounds like you should put that brikky in the oven, and head down to Academy/Target/Costco/WalMart... and solve that issue.

In fact, with a little effort, you could probably elicit some opinions from this esteemed group on which brand will offer you the best results.

Last, we will need to see pictures of the brisket.

jeffwit

Yetis don't grow mold. 

bicktrav

@20stone Haha! I do need a new cooler. And like your wife, I doubt mine will be ok with me using the old one. I thought about going out and grabbing a new one, but I don't have time today on account of work. If I double-foil it in the oven will I avoid drying it out? I agree--that would suck.

20stone

bicktrav said:

...If I double-foil it in the oven will I avoid drying it out? I agree--that would suck.

That would work for a few hours, for sure.  Alternatively, if you oven has a bread proofing setting (around 100 - 110 F) you could double foil, wrap in towels and do that.

bicktrav

@20stone Maybe I'll throw it in the oven for a few hours and try to find a moment to grab a new cooler during that time. If I can get my hands on one I'll transfer it over, towel-wrapped, and hold it until evening. Does that sound like it'll do?

billt01

How about using the warming drawer at the bottom of the oven?

BikerBob

I've stuck a foil wrapped butt in the microwave. DO  NOT TURN IT ON! An oven probably holds temp about as well as a cooler for a short time. I did clean out the cooler the last time I used it carry shrimp.

GoooDawgs

Would y'all recommend removing the brisket from butcher paper,  then wrapping in foil to put in the oven?   Or just leave the butcher paper on and wrap the whole thing in foil?

20stone

The latter

CanadianAnvil

Let's all just stop and think how the oven will feel with a brisket stuffed in it that it didn't get to cook?

That poor oven. 

Thatgrimguy

I've done it. I cut the oven on to 200 let it preheat then cut it off and threw in my brisket for about 4 hours. Ended up with lots of grease in the bottom of the oven when my foil popped as I pulled it out. Wish I had used a pan.

Big_Green_Craig

Of course. Most ovens will go as low as 175F. However, some of the newer ovens have a keep warm setting and will go as low as 125F. 

Spaightlabs

jeffwit said:

Yetis don't grow mold. 

For that price they shouldn't  - they should grow bleu cheese and penicillin.  

GoldenQ

my better igloo keeps ice better than my Yetti with both closed for 24 hours.   Also it was much cheaper.   do not get the cheaper less insulation igloos to do this with as they melt ice closed in 24 hrs.    found this out when refrig went out for twoo weeks before fixed.