Preserving brisket in the oven

elohel

Smoke Blower

Original poster

Jul 2, 2011

88

10

Rochester, MN

• Jun 1, 2012

• #1

So, third attempt at a brisket. I actually got a whole one from Walmart this time and it's actually looking juicy and tasty! I'm pretty excited as the last two briskets I did looked like shoe leather around ~150* when I foiled them.

My concern at the moment is that it's 1 pm and this thing is cooking a lot faster than I anticipated, likely because it's pretty thin for a brisket. It's a 7lber, I anticipated about an hour/lb based off of online sources at 225*, but it's already at 153* in 3+ hours.

I think it'll probably be done 2-3 hours before I'm ready for dinner. I'd like to just keep it in the disposable aluminum pan it's in now covered w/ aluminum foil and just dump it in the oven. If I keep the temps low, will this keep the brisket juicy and whatnot for a while before we eat? At what temps would you recommend?

Thanks guys

 

smokinhusker

Legendary Pitmaster

Oct 20, 2010

8,179

77

Mountains west of Colorado Springs, CO

• Jun 1, 2012

• #2

I've only done 1 brisket to date, but yes you can finish it in the oven like you mention. As far as an oven temp...I'm not sure of that - I would venture to say around 225-250*. 
 

Once the brisket reaches 160-165* internal temp and you foil it with some liquid, it's fine to finish it in the oven, foiled it won't take anymore smoke. Don't know what internal temp you want to finish it to, but if it gets there ahead of time you can always just turn the oven off and it will still stay hot in there for a few hours.

Here's a couple quick searches I did:

http://www.smokingmeatforums.com/search.php?search=brisket+++oven+++temp

http://www.smokingmeatforums.com/search.php?search=brisket+++oven+

 

bruno994

Master of the Pit

Dec 19, 2011

1,319

63

Buna, Texas

• Jun 1, 2012

• #3

Wish I could help, but I can't get my eyes off your avatar....sorry...anyway, yeah, throw it in the oven, low temps just like Husker says. 

 

Last edited: Jun 1, 2012

cab2g

Fire Starter

May 13, 2012

45

10

Chicago, IL

• Jun 1, 2012

• #4

My brisket ended up finishing a whole 4 hours before I thought it would. So I left it in the aluminum pan with the juices and tightly sealed the foil and wrapped it in towels and placed it in a cooler. It was still hot to the touch 2 hours later when I took it out to cut off the point to make burnt ends. I put it back in, but It had lost a lot of heat. But when it was time to eat, the meat was still warm. So I can say you can safely let the meat rest for 4 hours in a cooler wrapped in towels, especially if you don't touch it.

 

mneeley490

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Jun 23, 2011

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Everett, WA

• Jun 1, 2012

• #5

Your brisket may not have hit the stall yet. When that happens, it can sit for hours without the IT temperature going up. Sometimes it even goes down a couple degrees. I usually foil when it hits 165*-170* or so. As long as you keep it on low heat it should be fine.

 

elohel

Smoke Blower

Original poster

Thread starter

Jul 2, 2011

88

10

Rochester, MN

• Jun 1, 2012

• #6

What if the meat is already done cooking? It's just about finished, I just want to preserve it in the oven. No cooler to stash it in, unfortunately :(

 

fpnmf

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Jul 19, 2010

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• Jun 1, 2012

• #7

 

daveomak

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• Jun 1, 2012

• #8

elohel, I've wrapped turkeys in foil and multi-layers of bath towels and they kept warm for hours....

Dave

 

scarbelly

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Jul 26, 2009

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• Jun 1, 2012

• #9

I would do it like Dave suggested - that oven is going to dry it out 

 

chef jimmyj

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May 12, 2011

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• Jun 1, 2012

• #10

If your Oven is accurate, you can set it to 150*F and leave the Beef in there covered as long as you want. This is what many Restaurants do to hold fully cooked meats...JJ

 

scarbelly

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Jul 26, 2009

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• Jun 2, 2012

• #11

Jimmy - I have a nearly new KA double oven and the lowest temp I can get is 175 and at that temp it dries stuff out 

 

rabbithutch

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Oct 15, 2011

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Up in Thin Blue Smoke in Temple, TX, USA

• Jun 2, 2012

• #12

Keep it foiled. Wrap it in towels (several). Put it in the oven but don't turn the oven on. The oven will function almost as well as an insulator as a cooler would. It'll stay warm for hours that way.