Brisket Flat (step by step with Qview)

Bearcarver · Jan 19, 2017

PhilinNM said:
Hey bear, hope you're ding well!

But boy, it's too cold to do a 14 hour brisket this time of year... SO what do you think of this.... I smoke for about 4 hours, till some nice bark is achieved, then take it out of the smoker, wrap it in butcher paper, and put it in the oven inside at 225F for 8 more hours, (overnight). Should be nice and fork tender with great smoke taste by then don't you think?

Phil

Hey Old Buddy!!

I never did that, but I don't have a problem with it.

However even in the kitchen oven, I'd still stick a probe in & get it to about 200° IT. But that might just be me.

Bear

philinnm · Jan 19, 2017

Definately going to use a probe. I was thinking more like 220. Too high?

Bearcarver · Jan 20, 2017

PhilinNM said:
Definately going to use a probe. I was thinking more like 220. Too high?

220° or more would be fine for oven temp, but finished Internal Temp would be good around 200°.

Bear

smokin218r · Aug 19, 2021

Bearcarver said:
Yup 156 is right because I killed the heat at 4:45.

Thank You,

Bear

Thanks Scott !

Yup---156.

Bear

Hey guys, I have a wedding this weekend. Bought a bunch of brisket flats. 9 to 13 lbs. If I run at 230. Do you think 156 min per pound will be accurate?? Scared newbie asking.

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Brisket Flat (step by step with Qview)

Bearcarver

Gone but not forgotten RIP

philinnm

Smoke Blower

Bearcarver

Gone but not forgotten RIP

smokin218r

Smoking Fanatic

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