Hey All....So, I've smoked briskets a few times in my weber kettle, but I'm under some time issues this time so have a question. I've got a 14 lb brisket and I'll have some time to tend to it tonight, but tomorrow I won'g have more than a few minutes here and there to check in on it..... So..if we plan on eating around 3-5, I'm curious if this is a good idea.
Throw it on tonight around 5 or 6 and let it smoke until midnight. Then wrap in foil and throw it in the oven at 225 to finish. I've been trying to search and read on oven finished, and hard to find concrete info. Isn't this going to make for soggy/moist bark? Is my timing about right? I know it's hard to say for sure, but if it finishes early, not a big deal as I can hold it for a while, just don't want to underestimate and have starving guests for dinner.
Any other things I need to know about doing things this way?
Thanks!
Brisket - oven finished
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Re: Brisket - oven finished
I do briskets like that all the time..... fun evening followed by some good sleep... followed by some great food.
Once the brisket gets probe tender in the oven then take it out and let it rest on the counter with the foil opened. This will firm up the bark and keep the meat from over cooking. After the I/T drops to about 160 then you can put if back in an oven set on low and hold for hours - or place in a cooler. Keep the I/T above 145 and you're good to go.
Once the brisket gets probe tender in the oven then take it out and let it rest on the counter with the foil opened. This will firm up the bark and keep the meat from over cooking. After the I/T drops to about 160 then you can put if back in an oven set on low and hold for hours - or place in a cooler. Keep the I/T above 145 and you're good to go.
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Re: Brisket - oven finished
Since I've proven many times that I don't have the patience to do a Brisket strictly on the Pit, the "only" way that I'll EVER DO another Brisket is to start on the Pit and finish in an Reynold's Oven Bag. I used to do them that way a lot but haven't lately because of the small demand from just the two of us and Wiffy don't eat much meat period.
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Re: Brisket - oven finished
Don't tell anyone, but we once finished a SMALL brisket in a slow cooker.
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Re: Brisket - oven finished
I appreciate all the replies. So, looks like that is the plan then....we shall see how it goes
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Re: Brisket - oven finished
I'm never speaking to you guys again…
LOL - do what works for you!
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LOL - do what works for you!
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Re: RE: Re: Brisket - oven finished
[quote="bsooner75"]I'm never speaking to you guys again…
LOL - do what works for you!
LOL @ ^^^^^^^^^^^^^^
LOL - do what works for you!
LOL @ ^^^^^^^^^^^^^^
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Re: RE: Brisket - oven finished
Sixx wrote:Hey All....So, I've smoked briskets a few times in my weber kettle, but I'm under some time issues this time so have a question. I've got a 14 lb brisket and I'll have some time to tend to it tonight, but tomorrow I won'g have more than a few minutes here and there to check in on it..... So..if we plan on eating around 3-5, I'm curious if this is a good idea.
Throw it on tonight around 5 or 6 and let it smoke until midnight. Then wrap in foil and throw it in the oven at 225 to finish. I've been trying to search and read on oven finished, and hard to find concrete info. Isn't this going to make for soggy/moist bark? Is my timing about right? I know it's hard to say for sure, but if it finishes early, not a big deal as I can hold it for a while, just don't want to underestimate and have starving guests for dinner.
Any other things I need to know about doing things this way?
Thanks!
Late to the party here but this is what I did lately; ditched smoker altogether. (I know, a sacrilege but my focus was on ultra tender of tender brisket, including bark, for my 91 yr old dad.
For my 14# brisket, after applying rub: 1 HR @350*F on uncovered baking pan, followed 225*F in covered roasting pan until IT hit 195*F. Super tender. The higher temp helps "sear" in flavor and reduces total cook time, which was 10 hrs for this 14#er.
Future thoughts: will play with interaction between full-on in-oven vs blend of in-oven and smoker. Thinking is do most in oven: a "reverse" sear of sorts on smoker to tighten up bark and maybe adding extra smoke flavor.
Hope yours went well.
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