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Oven or smoker first?

post #1 of 19
Thread Starter 

I am cooking a 15 pound brisket for guest2 on the 3rd. I has planned to cook it outside on a grill/smoker the day before. But Tropical Storm Alex is here and likely to hang around all weekend. So I will need to cook it in the oven with a little time on the smoker to give it a little smoke flavor. Should the brisket go on the smoker first or after the time in the oven?

post #2 of 19

I am sure someone more experienced, and knowedgable will be around shortly to say for sure, but if I remember correctly from what I have read on here you should smoke it first, and then finish up in the oven.  I believe the first hour or so of smoking is when it gets most of it's smokey flavor.  I think.

post #3 of 19
Thread Starter 

Thank you for the quick reply. This is what I was thinking. I will need to start it tonight. By then I'll bet that several people weigh in.

post #4 of 19

yea, definitely smoke it first. put it in the smoker for 3-4 hours with the thin blue smoke and then I would foil it and finish in the oven

post #5 of 19

I am still learning myself, so I'm not 100%.  You can smoke it at either time, but I believe you get a better smoke flavor when you start with fresh raw meat.

I am sure there will be alot more comment before tonight. lol

post #6 of 19

From what I know (which isn't very much), you'll get your best/most flavor from smoke when the meat is under 140* F.  Once the meat reaches 140*, smoke no longer adds any benefit.

 

So - smoke first, oven second.

post #7 of 19
Quote:
Originally Posted by daddyzaring View Post

I am still learning myself, so I'm not 100%.  You can smoke it at either time, but I believe you get a better smoke flavor when you start with fresh raw meat.

I am sure there will be alot more comment before tonight. lol


No....

 

Smoke will penetrate the meat from its raw stages and the first couple to three hours. After those first 2 to 3 hours, smoking will not do much and you can continue on in the oven.

post #8 of 19

on the smoker first 4 or 5 hr then foil to oven till i gets 195 or 200 and then rest in cooler 1 hr

that's the way i do mine when short on time

post #9 of 19

Would someone please post a refrence so i can see where meat quits taking in smoke after a certain time or temp.???

post #10 of 19
Quote:
Originally Posted by eman View Post

Would someone please post a refrence so i can see where meat quits taking in smoke after a certain time or temp.???


I won't put that reference in here since I do not think it's true...but this is one of the best descriptions I've seen of the entire meat cooking process.  I believe someone else had posted this before so I won't take any credit for it and others may discredit it.

 

http://www.amazingribs.com/tips_and_technique/meat_science.html

 

In other words, the smoke ring stops forming after a certain amount of time, but smoke flavor will continue to penetrate the meat as long as the meat is in smoke.

 

If you don't think that something can get too much smoke, have someone unfamiliar with BBQ taste some of your meat that has been in the TBS for 8+ hours and meat that has only been in for 1-2 hours.  Or ask my wife...

post #11 of 19

when smoking like we are talking about mostly here with hot smoke, the smoke isn't going to take as good. Cold smoking allows deep smoke penetration. so the colder the smoke the deeper the penetration. but for doing briskets and things thats not really an issue or an option. you have to cure meat to do that kind of smoking. this is why you get the smoke ring. cook 2 roast, both at safe temps but have one at a lower temp than the other and see how the smoke rings differ in depth

post #12 of 19
Quote:
Originally Posted by indyadmin1974 View Post




I won't put that reference in here since I do not think it's true...but this is one of the best descriptions I've seen of the entire meat cooking process.  I believe someone else had posted this before so I won't take any credit for it and others may discredit it.

 

http://www.amazingribs.com/tips_and_technique/meat_science.html

 

In other words, the smoke ring stops forming after a certain amount of time, but smoke flavor will continue to penetrate the meat as long as the meat is in smoke.

 

If you don't think that something can get too much smoke, have someone unfamiliar with BBQ taste some of your meat that has been in the TBS for 8+ hours and meat that has only been in for 1-2 hours.  Or ask my wife...


 

LOL---Right On Indy---My wife is the same way!

 

Yet you and I will be ready to throw more smoke on it----At least I know I will.

 

 

Thanks for the link,

Bear

post #13 of 19

Thanks indyadmin1974 for posting the link to Amazing Ribs, it's been a while since I read that particular page(at least 3 years).

post #14 of 19

I would smoke the brisket till you got an internal of 160-165° then wrap in foil and toss in the oven till you get to 190° for slicing or 200° if you are going to pull it.

post #15 of 19

Quote:

Originally Posted by indyadmin1974 View Post




I won't put that reference in here since I do not think it's true...but this is one of the best descriptions I've seen of the entire meat cooking process.  I believe someone else had posted this before so I won't take any credit for it and others may discredit it.

 

http://www.amazingribs.com/tips_and_technique/meat_science.html

 

In other words, the smoke ring stops forming after a certain amount of time, but smoke flavor will continue to penetrate the meat as long as the meat is in smoke.

 

If you don't think that something can get too much smoke, have someone unfamiliar with BBQ taste some of your meat that has been in the TBS for 8+ hours and meat that has only been in for 1-2 hours.  Or ask my wife...


Actually in the "Pink is Beautiful" Section, 6 paragraphs down, it says:

 

"Most of the smoke flavoring occurs in the first hour or two of cooking so adding wood to the fire late in the cook doesn't create as much flavor. It also allows moisture to escape. It's better to just leave the door closed."

post #16 of 19

I was being sarcastic . i know that the smoke ring forming stops or slows dramaticly at around 140-145.

meat will continue to take smoke flavor as long as there's smoke. That's why you can get some things oversmoked to the point that they taste awful.

 if the meat stopped absorbing smoke at a certain time or temp. you could get it cooking and then pour the thick smoke to it untill the temp was reached. lots of smoke in a short time.

 DO NOT DO THIS!!!  

LOW -SLOWand TBS is the way to do it.

post #17 of 19

No?  What you said is simiular to what I said, so why no?

 

Quote:
Originally Posted by harryho View Post




No....

 

Smoke will penetrate the meat from its raw stages and the first couple to three hours. After those first 2 to 3 hours, smoking will not do much and you can continue on in the oven.

post #18 of 19


 

Quote:
Originally Posted by daddyzaring View Post

No?  What you said is simiular to what I said, so why no?

 


 


Quote:

Originally Posted by daddyzaring View Post

I am still learning myself, so I'm not 100%.  You can smoke it at either time, ..............

 

Sorry ....... I was referring to the part where you say "You can smoke it at either time".............
 

post #19 of 19


Why can't you?  It may not be as good, but I don't see why you couldn't smoke last.  I know I wouldn't if I didn't have to, I was just saying you can, but that it is better to smoke first.  At least that was what I was trying to say (lol), sometime the words don't come out exactly like the thoughts in my head.
 

Quote:
Originally Posted by harryho View Post


 


Quote:

 

Sorry ....... I was referring to the part where you say "You can smoke it at either time".............
 

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