quick - need some advice...

Discussion in 'Beef' started by smokinfam, Nov 24, 2011.

  1. smokinfam

    smokinfam Smoke Blower

    I have got my brisket smoked up to 145 internal temperature.  Its been in the smoker for about 4 hours.  I've got to leave for about 2 hours and can't tend to my smoker while gone.  So should I put it in the oven and set temp to 200 degF and leave it?  Or wrap in towels till I get back or?....
     
  2. rowdyrawhide

    rowdyrawhide Smoking Fanatic Group Lead

    Oven will be just fine, I've done it more than once
     
  3. I would bring it up to 275 or so and then leave it.  It will cool down but probably not under 150.  You are close to being done anyhow so I dont see the harm.
     
  4. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Well if your smoker wont hold for 2 hrs I would put in the oven at 225F.  At 140 your at the threshold of being past the danger zone so move it quickly to the oven preheated.  You will also not have a prominent smoke flavor wrapping at 140 but  will have some. 
     
  5. smokinfam

    smokinfam Smoke Blower

    should I wrap it in foil?  what temperature for the oven?  when I get back, I could throw it back in the smoker?  would that be advisable?

    thanks
     
  6. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Set oven 225-250 F.  Wrap in foil with a splash of apple juice if you have it.  Finish in the house oven to 190-195 for slicing or 205-210 F to pull.  Should be fine
     
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Yep what Rick said!
     
  8. rowdyrawhide

    rowdyrawhide Smoking Fanatic Group Lead

    You could throw back on the smoker if ya want not gonna hurt anything. But you could finish in the oven as well.
     
  9. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    You will be fine finishing it in the oven. Wrap in foil, toss it in the oven @ 225 and let it ride. I would just leave it in the oven to finish, you have gotten about as much smoke on it as you are going to get.
     
  10. flash

    flash Smoking Guru OTBS Member

    I am wondering why you are so concerned with leaving smoker for two hours? Not really alot of time.
     
  11. smokinfam

    smokinfam Smoke Blower

    It actually turned out being 3 hours!  Anyway, I checked the temp of the brisket in the oven and it is at 212 DegF internal temp.  We don't plan to eat for another 4 hours!  Should I wrap in towels and put into a cooler?  Or put it back in the smoker for another couple of hours to get a crispy bark on the outside?

    Thanks
     
  12. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Yes put in cooler for one hour.  At the internal you mentioned it will fall apart most likely and not slice well.  Get some buns and make sammies.  yum  The one hour is minimum and it will stay hot in the cooler for many hours if need be.
     
    Last edited: Nov 24, 2011
  13. smokinfam

    smokinfam Smoke Blower


    I didn't plan on slicing.  I wanted more of a falling apart consistency.  Thanks.
     
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    X 1

    Bear
     
  15. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Ok well you are set then.  Just a suggestion and not a critique.  Most longer smokes require some planning around time.  Unless you have a electric or propane smoker one must tend the fire as you know.  I hope whatever pulled you away was not a emergency and everyone is ok and safe.  Have a great day!
     
  16. smokinfam

    smokinfam Smoke Blower


    We were serving meals at a local mission for Thanksgiving.  I was thinking I could get to the 165 deg mark in 5  hours, throw in the oven and leave in time to leave for the mission.  Got to 150 which was close and then it went into the oven.  All is well.

    Thanks.
     
  17. smokinfam

    smokinfam Smoke Blower

    Here is the finished product.  It was the absolute best Brisket ever!  Better than any I have had at BBQ joints.  My family all gave it 10+.  Here is the process I followed:

    1.  Marinated in buttermilk and Jeff's rib rub all night.

    2.  Started smoking at 6am until 10:30am.

    3.  At 150 DegF, I foiled and moved to oven at 225 F.

    4.  After 3 hours in the oven and internal temp at 210, I removed and put back into the smoker for 1.5 hours.

    5.  I wrapped the brisket in foil and towels and put into cooler for 2 hours.

    6.  Served as supper.  Super tender, just the way we like.  Here it is:

    [​IMG]

    Thanks so much for the help!!!!
     
  18. And you were worried. [​IMG] It looks excellent.
     
  19. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    Lookin good! Congrats.
     
  20. bearcarver

    bearcarver Smoking Guru OTBS Member


    Definitely a " X 2 " !!!

    Bear
     

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