Brisket advice

[JAEBR29]

Smoking a 15 lb brisket for lunch on Thursday. I have a 18" wsm with no guru and I don't want to be up all night. I was thinking about starting it early evening/ late afternoon and smoking it till late night and then warping it and putting it in the oven for the overnight hours for a consistent temp without babysitting.

Looking to serve between 10-12 am the next morning.

Any pointers on doing this?

Thanks in advance. I'll try to post pics but I'm generally terrible about recording that stuff.

 

[1MoreFord]

There's no need to wrap(especially) if you're going to finish it in an oven. If you want to capture some juices put it in a pan.

 

[thirdeye]

Yes. If you want a wrapped finish, the oven is perfect, especially if you want to get some 'zzzz's. Once wrapped the brisket can't take on any more smoky flavor. Truth be known, many trendy BBQ joints use an Alto Shaam to finish their heavy BBQ meats for service the next day.

But, you need to monitor the tenderness and once it's perfect, vent the foil, then re-seal and move from the oven to a hot box (a cooler) and rest it for at least 2 or 3 hours. Insulation can be wadded up newspaper, or a towel.

 

[SlowmotionQue]

What were you planning on wrapping it in?

 

[JAEBR29]

What were you planning on wrapping it in?

Aluminum foil.

By the way, I'm not sold on this method. If it's risky or there's a much better way to do it and got that time period., Then I'm open to it.

 

[JAEBR29]

Yes. If you want a wrapped finish, the oven is perfect, especially if you want to get some 'zzzz's. Once wrapped the brisket can't take on any more smoky flavor. Truth be known, many trendy BBQ joints use an Alto Shaam to finish their heavy BBQ meats for service the next day.

But, you need to monitor the tenderness and once it's perfect, vent the foil, then re-seal and move from the oven to a hot box (a cooler) and rest it for at least 2 or 3 hours. Insulation can be wadded up newspaper, or a towel.

Missed seeing this one at first. Good to know.
Any idea what time I would want to start on the smoker. If I start early to get as much smoke as possible can I put it in the oven at a much lower temp for long periods of time so it's not done till 9 or so (if needed)

 

[JAEBR29]

On the smoker....wind is wreaking havoc with my wsm. Temperature is spiking wildly and generally running hotter than I wanted. 250-280 after taking twice as long as normal to get to 200 Can't get thin blue smoke either.

Off to a rough start, but hopefully it gets under control.

Forgot the pic before placing it on the smoker, but here's a pic when I placed it on.

 

[JAEBR29]

Finally got the billowing smoke gone, but temps are still running North of 270. Been on the smoker for about a half hour with the not good smoke.... Probably should have asked if that would be a problem for this cut prior, but I was behind schedule with how long it was taking. I normally use royal oak, but for this run an using Kingsford

 

[JAEBR29]

I forgot to take many pictures as usual, but I do have one. This pic was of the driest part other than the ends of the flat. It also proves without a doubt that I don't own any good knives for slicing meat.

Shorter story....All in all it turned out great for my first.

Longer version... Temps finally got down to the 225 range after a couple hours. I placed the temp probe in at 4 hours in and it was mid 150's. Not long after I got a stall at 160. I let it stall for an hour and then wrapped in foil. I ended up not too much later poureing it in the oven and since I had 11 hours left before serving I set the oven temp to 195. The meat seemed to stall again at 174 for a few hours so I bumped up the oven temp. Every got the meat to 200 around 9:30 and wrapped and colored till 11. Flavor was great. Tenderness was good. Juiciness was there for most parts of the brisket. Little dry in some areas but overall I'm very happy with it. I hope I get to do one again soon!