Hi all,
I’m pretty new to smoking meat so wanted to pick your brains on best practices when finishing brisket in a convection oven. I have a craftsman gas smoker so the plan is to smoke the meat for 4-6hrs and then finish it in the oven for an additional 4-6hrs. I found keeping the temperature correct with the craftsman varied too much and needed constant attention hence wanting to pretty much set and forget in our relatively new oven.
How do I keep the bark crispy without drying out the brisket?
Can I over cook the meat or is there a particular balance I’m looking for?
By the way, this is one of the larger briskets I have smoked. Thanks for any tips in advance
I’m pretty new to smoking meat so wanted to pick your brains on best practices when finishing brisket in a convection oven. I have a craftsman gas smoker so the plan is to smoke the meat for 4-6hrs and then finish it in the oven for an additional 4-6hrs. I found keeping the temperature correct with the craftsman varied too much and needed constant attention hence wanting to pretty much set and forget in our relatively new oven.
How do I keep the bark crispy without drying out the brisket?
Can I over cook the meat or is there a particular balance I’m looking for?
By the way, this is one of the larger briskets I have smoked. Thanks for any tips in advance