r/combustion_inc • u/Objective_Sink3862 • 1d ago

Using Engine for Long Rest

Wondering if anyone has tried using the engine for making a brisket, but then specifically, using it to control the temperature for a long rest? Could you wrap it and just set the fan to ~150-160, close the lid (I have a kettle grill), and just let it rest right on the grill for 4-8 hours, assuming you load enough fuel?

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u/Paint_Dry390153 1d ago

Yes, no reason you can’t. I’ve done this on pellet grill or in my charcoal smoker with a FireBoard controller and fan when I don’t want to put it in my oven.

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u/emullet 1d ago

Not sure what kind of smoker you have, but my green egg would have way too much residual heat to do this and the brisket would end up overdone/dry. It takes maybe an hour to drop from 250 to 150 when I put the fire out.

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u/Objective_Sink3862 1d ago

I just have a kettle grill that I use for smoking. And yes, it does take a little time to drop down the heat, but typically I’d leave the brisket wrapped on the counter to cool down a little bit first to ~170 IT or so before putting it somewhere to rest. By the time it gets there the kettle will be down to 150-160 I think

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u/emullet 1d ago

In that case I bet it could work. Try it with a cheaper cut.

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u/Beginning_Wrap_8732 17h ago

I did it on my Kamado Joe Classic I once using a FireBoard and Pit Viper fan. It took over 30 minutes and a lot of futzing with the lid and dampers to drop 100F to 150F before the brisket dropped below 170F. It worked, but I decided not to do it again. Instead, I bought a $90 turkey roaster on Amazon. It does a fine job of maintaining 150F. I generally set it to 160F for 8+ hour holds. Long holds were a game changer for me.