I have been scrolling through youtube and came across a number of videos suggesting longer rest times, 10-12 hours plus, as they do in the US BBQ places. The rest is a key part of their cooking method. I have previously wrapped in a towel and put a pork and brisket in the esky for over 6 hours and have things come out piping hot before but doubt such a method is as reliable on longer holds. These BBQ spots have specific ovens that will hold at 150f or similar for the time. Such a low temperature is about the lowest my oven will go and I have heard in domestic ovens there can be a bit of variation/spiking when trying to hold something so low. The downside of using the oven if it can hold is the smell fantastic permeates the house all night and makes the oven unavailable for other cooking. So I did a search and low & behold there were videos out there of guys using Sous Vide machines to do the hold.
What is confusing however is some are saying smoke it to 190 then hold at 150-165 for 12 plus, whereas others took it to 203ish and then held. Even where sous vide's aren't in the mix there seems to be no consensus. If you were cooking a brisket for 3 days via Sous Vide you may only go to 160-165f anyway - and it would cook a similar point you are looking to get to with Brisket - ie: the pulling on a slice. I am leaning toward an experiment with smoking a brisket in the arvo - off the smoker before bed and into the sous vide and have it for either lunch or dinner the next day. Has anyone gone down this path?
Note: I have seen the posts on here where some have Sous Vide'd and then smoked later - honestly the bark I am seeing on the latest videos looks 10x better than the pics available from this method. Guess that's 3hrs vs 8+ on the smoker.
Interested on any thoughts or suggestions on the best way to do this.