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Start in the Oven?

post #1 of 7
Thread Starter 

Going to smoke a brisket in my WSM. A new friend told me to first sweat the meat in a covered dish in the oven at about 200 deg for four hours.

Then smoke it.

I have been looking for articles on this method and found none. Plenty of articles on finishing the smoking process in an oven.

 

Anyone out there think stating in the oven is a good approach?

 

John

post #2 of 7
Quote:
Originally Posted by brock71 View Post
 

Going to smoke a brisket in my WSM. A new friend told me to first sweat the meat in a covered dish in the oven at about 200 deg for four hours.

Then smoke it.

I have been looking for articles on this method and found none. Plenty of articles on finishing the smoking process in an oven.

 

Anyone out there think stating in the oven is a good approach?

 

John

Your new friend don't know ....

After meat reached 140 degrees or so it won't form any more smoke ring.

The first few hours in the smoker are critical.

post #3 of 7

Sometimes you can finish your meat in an oven. even I occasionally do it; sometimes in the winter, or if it's not cooking fast enough. Put in the smoker for four or five hours, then wrap it and finish it in the oven. 

 

Starting a meat in the oven is ridiculous and your friend doesn't know what he is talking about. It is your duty to either laugh mercilessly at him and shame him into smoking his meat right, or find a new friend. 

post #4 of 7

There is absolutely no advantage to starting a brisket in the oven then moving it to the smoker.  100% Bass-ackwards.  The other way around, sure, but even then not a 200F oven.  250-350 works better, depending whether or not the meat is wrapped with a little braising liquid (higher temp).     

 

You said he was a "new" friend.  Listen to your "new" and experienced friends here John.

 

Now, put that WSM to work.  I also see this was your first post.  Be sure to stop in over at Roll Call and say "hi" so you can get a proper welcome.    

 

Have fun!

 

Ray

post #5 of 7

I agree starting in the oven does not make sense. That is just plain STUPID !!!  When smoking for large group of people I will often smoke till the meat will not handle any more smoke , wrap tight and finish in the oven !!!

post #6 of 7

Your Buddy going to tell you to BOIL Ribs first or Microwave your Turkey for 30 minutes too???

 

Ok, just kidding around. Back in the 50's, the Quick Cook craze was started, mostly in the industrial Northern States. Mom's and Dad's wanted the meat on the table in 2 hours or less so A LOT of recipes and cook books came out that Steamed, Boiled, Braised or Baked, all kind of meat before it hit a screaming hot Grill or sometimes a very simple Smoker. I grew up with Boiled then Grilled, mostly burnt, Ribs and Chicken Parts. While quick, these methods sucked the meaty flavor out before it had a chance to develop. Unfortunately, over the next few decades, folks just got busier and these recipes and techniques were passed down and continue today. It was really only the wide spread access to the Internet that gave people the ability to read about the Old Ways of Smoking and Grilling, that started to change minds. The Cooking Channels, Travel Channel and others come along and folks are seeing how it gets done right and Offset Grilling and Low and Slow Smoking has a major renaissance, along with all the Sales of Equipment and the birth of new, oldschool, BBQ Joints all over the country. 

 

What is considered the BEST Beef Brisket in the country comes from Aaron Franklin's, Franklin Barbecue in Auston TX. Go over to Youtube and you can watch some great videos on how he does it...It is simpler than you might imagine!...JJ


Edited by Chef JimmyJ - 7/26/15 at 11:33pm
post #7 of 7
Thread Starter 

Thanks for all the input guys!

I have a large group to smoke for so will plan to finish in the oven (if I get pressed for time) , but not start there.

I do enjoy the travel channel treatment of smoked meat..I'lll check out youtube befoer I start.

 

John

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