quote:Originally posted by aphilla:quote:Originally posted by thelostverse: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.
I imagine that would be the case - glad to hear someone has experienced it. Right now I don't want to be slogging around outside in the mud that used to be my lawn more than I have to, so may give it a try.
If you subscribe to the "Texas crutch" style of smoking brisket, then it's all the more justification for taking the brisket out of the smoker and finishing it in an oven. Here's a somewhat dense analysis of a couple Texas crutch styles versus "naked":
Logically (unless you think that smoke can readily penetrate aluminum foil) if you use the Texas crutch method, then there's little difference between continued heat coming from a smoker versus a conventional oven to finish off your brisket.