quote:Originally posted by aphilla:
Has anybody finished brisket in the oven after starting it on the smoker? I've done that with pork butt (first 5 hours on smoker, rest in oven) and am wondering about doing it with the brisket.
I have a couple of times when I've run out of fuel or just don't feel like adding more for a short time. Heat is heat. I know of several people that will take a brisket off the smoker after four or five hours and if the bark has set. A protein will only take smoke for so long. After that, the BBQ smells good, but the brisket is not getting anymore smoke. Pop it in the oven and finish it off at the temp you would have used on the smoker.