The Texas BBQ Forum

So there are times where I'm looking to have 2 briskets (or more).
I have at my disposal a large commercial convection oven, so I was wondering if anyone here has taken a brisket, smoked it about halfway through, then refrigerated it, and then finished it in a oven a day or so later.
Or any other suggestions as I can't even fit a single brisket uncut in my smoker.

I'm gonna stick my neck out and prepare for the "bashing" when I say that "I have done many briskets half and half. Three or so hours over Charcoal and then finished in a Reynolds Oven Bag" Now let me also add that they had zero bark but were tender and juicy However, I did not give them any Frig time. It was all done in several hours.

I've done the same thing for the brisket tacos we served at the restaurant. I'd give them some smoke first then finish them in the oven. OUP called it; not much bark to speak of but, you surely get the smoke you wanted

And I had used The Long Island Crutch more than once: finishing in a slow cooker.

No bashing here. Sometimes circumstances and time just don't allow for the traditional method. Improvise, Adapt, Overcome.

rms827 wrote:No bashing here. Sometimes circumstances and time just don't allow for the traditional method. Improvise, Adapt, Overcome.

Except when Boiling Pork Ribs

OldUsedParts wrote:

rms827 wrote:No bashing here. Sometimes circumstances and time just don't allow for the traditional method. Improvise, Adapt, Overcome.

Except when Boiling Pork Ribs

And then, you'll NEVER live it down!

I too have started outside only to run out of firewood, lump and having it rain caused me to finish inside with great results. except the mushy bark it turned out great.
now I have a "friend" who ALWAYS starts his ribs outside and finishes off in the oven.

RG

Txdragon wrote:

OldUsedParts wrote:

rms827 wrote:No bashing here. Sometimes circumstances and time just don't allow for the traditional method. Improvise, Adapt, Overcome.

Except when Boiling Pork Ribs

And then, you'll NEVER live it down!

Boiling ribs isn't overcoming, it's crashing and burning on a nuclear level. Months back, I saw an episode of Diners, Drive-Ins & Dives that featured a restaurant that did that. Guy Fieri raved about how good the ribs were too. I took his BBQ'incard away and tore it up and then burned it for y'all.

Wasn't that the restaurant in Toronto that served an odd combo of flavor but then placed it in a pan with the sauce to get incorporated?

When T-Dragon, Sooner or your's truly mentions "THAT Rib Boiler" we are Ribbin (pun intended) our Newzie Pardnah, Russ. He knows that it's all in fun and that, we know "Paybacks are Heck"

OldUsedParts wrote:I'm gonna stick my neck out and prepare for the "bashing" when I say that "I have done many briskets half and half. Three or so hours over Charcoal and then finished in a Reynolds Oven Bag" Now let me also add that they had zero bark but were tender and juicy However, I did not give them any Frig time. It was all done in several hours.

I won't bash this at all. Once you get the smoke you want, the rest of the cook is just heat. It doesn't matter if it's an oven or a smoker. I agree with the bark, but sometimes you gotta do what you gotta do.

@jyl11002 - it looks like it's time to lay the groundwork to look for a bigger cooker. I planned my groveling well when I first approached my wife about my Assassin. Persistence, patience and timing paid off - I wore her down.

Nothing like a Happy Ending

rms827 wrote:
Boiling ribs isn't overcoming, it's crashing and burning on a nuclear level. Months back, I saw an episode of Diners, Drive-Ins & Dives that featured a restaurant that did that. Guy Fieri raved about how good the ribs were too. I took his BBQ'incard away and tore it up and then burned it for y'all.

A Californian with a pellet smoker talking about removing a guys BBQ man card. That's rich.

rockinar wrote:

rms827 wrote:
Boiling ribs isn't overcoming, it's crashing and burning on a nuclear level. Months back, I saw an episode of Diners, Drive-Ins & Dives that featured a restaurant that did that. Guy Fieri raved about how good the ribs were too. I took his BBQ'incard away and tore it up and then burned it for y'all.

A Californian with a pellet smoker talking about removing a guys BBQ man card. That's rich.

Get down, get down!!! Shots fired!!!