How to Hold Brisket (Without Drying It Out)

Holding brisket is what you do after the rest, when the meat is already tender and you need to keep it warm until it’s time to serve.

Done right, holding can actually make brisket better. Done wrong, it can dry it out or push it into the danger zone.

This guide covers the safest and most reliable ways to hold brisket, how long you can hold it, and what to watch for so you don’t undo all that hard work.

See the full Brisket Troubleshooting Guide

PRO TIP: For a moist brisket every time, follow all of the steps in my no-fail brisket recipe. 

Resting vs. Holding Brisket

Resting and holding are not the same thing.

Resting happens right after the brisket comes off the smoker. This usually lasts 1-3 hours and helps the brisket cool slightly and firm up so it slices better.

Holding comes after the rest. This is when you keep the brisket warm for several more hours because dinner is later, guests aren’t ready or you’re cooking ahead.

A short rest is always required. Holding is optional, but very useful if your timing is off.

Food safety is very important

When resting and holding a brisket, you must remember food safety. According to the USDA, cooked meat shouldn’t be in the danger zone for more than two hours total.

“The Danger Zone is the temperature range between 40F (4.4C) and 140F (60C)  in which bacteria can grow rapidly. To keep food out of the Danger Zone, keep cold food cold, at or below 40F (4.4C), and hot food hot, at or above 140F (60C). Use a food thermometer to verify temperatures. Never leave food in the Danger Zone over 2 hours; 1 hour if outside temperature is above 90F (32.2C).”

USDA

This is why you shouldn’t leave brisket on the counter for more than an hour. Even if you have it in a cooler or Cambro, you need to keep an eye on temperatures. You can do that with one of the below thermometers.

Best Ways to Hold Brisket

To maintain a holding temperature above 140F for extended periods, you either need excellent insulation or a controlled heat source.

Coolers and Cambros can hold heat for several hours. For longer holds, a warming cabinet or a smoker/grill that can run low and steady works better.

Most home ovens aren’t ideal because their lowest warm setting is usually around 170F.

Holding at this temperature will overcook your brisket and make it mushy.

Most BBQ restaurants use commercial warming ovens like Alto-Shaams to hold brisket safely for hours. They’re awesome, but they also cost thousands of dollars.

Want the exact temperature targets for catering or competition? Read my Brisket Holding Temperature Guide.

Cambro

On the competition circuit, many diehard teams have a Cambro insulated food carrier. They are like plastic vertical coolers. A door opens in the front, and there are guides where you can load in sheet pans or tubs.

Add ice to keep your meat cold before smoking. Or for this stage in our cooking process, leave it empty and add hot food to keep it warm and at a safe holding temperature.

Simply place your wrapped brisket in a tub or on a pan and slide it into the Cambro.

PRO TIP: Save money by looking for used Cambro's on Facebook Marketplace. 

Faux Cambro or Cooler

Because Cambros cost several hundred dollars, a more economical way to hold a brisket is to wrap it in a towel and place it in a regular cooler without ice.

The reason for using the towel is because coolers aren’t really designed to be hot holds. Instead, they’re designed to keep things cool.

You need a large cooler to fit a brisket. If you just place the brisket in the cooler without a towel, there is a lot of cooler air inside. That cool air will reduce the brisket temperature quickly.

The towel helps act as an insulator so it stays warm longer. Just keep in mind the towel and cooler will smell like brisket until you wash them. I have a specific towel that is my brisket towel.

Another option is to slide your brisket into The Meat Swadl. The Swadl is a polar fleece insulated polyester zip-up bag. You simply unzip, add your wrapped brisket, zip it back up and close it tight.

Alto-Shaam

Let’s talk about the big guns. This is probably overkill for backyard cooks, but if you’re going to get into catering, definitely consider this option.

Alto-Shaam is a brand that makes electric hold ovens. BBQ restaurants often have large models, so when they smoke 20 briskets, they can hot hold them in a safe, controlled environment for hours and slice to order.

With an Alto-Shaam, you simply set the hold temperature and add your brisket.

The GE Profile Indoor Smoker

Wait what? An indoor smoker an be used to rest and hold a brisket?

Yep. The GE Profile Indoor Smoker actually has a warming setting that goes down to 140F. So you can slide your brisket in there and hold it until you’re ready to serve it.

Don’t worry about the smoker settings. You’re not going to use any of those. You just want to keep the brisket warm.

The only down side with this option is that the unit is kind of small, so fitting a full packer brisket inside may be tough. But if you separated your flat and point, you should have no problem.

Select Outdoor Smokers

I like using my Masterbuilt XT. It can go down to 150F. Many pellet grills and electric smokers also have lower temperatures like this. Simply wrap your brisket and hold it at these low temps.

No matter which method you choose, make sure your brisket is wrapped in butcher paper or aluminum foil. If you followed the Texas crutch method, your brisket should already be wrapped.

If you didn’t, go ahead and wrap it with a few pieces of paper or foil.

Next, wrap your brisket tightly with plastic wrap. This will not only lock-in moisture, but it will also prevent leakage.

How Long Can You Hold Brisket?

Most backyard cooks can safely hold brisket for 2–6 hours using a cooler or Cambro.

Holding time depends on how well the brisket is insulated and how closely you monitor temperature.

Longer holds are possible, but only if:

• You can keep the brisket above 140°F
• You monitor temperatures with a thermometer
• The brisket isn’t continuing to cook

If the temperature drops into the danger zone, it’s time to stop holding and serve.

When to Stop Holding

Stop holding your brisket if:

• The internal or ambient temperature drops below 140F
• The meat starts to feel mushy or overly soft
• You’re getting close to serving time

At that point, slice and serve.

Common Holding Mistakes

• Holding too hot (over 160-170F)
• Holding without monitoring temperature
• Leaving brisket unwrapped
• Holding too long after it becomes very soft

Brisket Guides

This BBQ Tip is part of my Ultimate Brisket Guide, which breaks down every step from anatomy to trimming to cooking.

Explore more brisket fundamentals:

For a full overview:

My Go-To Brisket Rub for Building Flavor and Bark

I use Girls Can Grill Brisket Rub on all of my briskets. This blend layers salt, pepper, garlic and savory spices to highlight the natural beef flavor while helping the bark develop evenly.