Brisket hold in an oven that won't go below 175/180?

[Chasdev]

If I need sleep and my brisket is at 180 internal, how long can I expect it to take to finish cooking at 170 in my oven?
I'm thinking the whole Sous Vide idea, where low temps combined with extended time equals hotter and faster finishing.
Or have I been hitting the ole crack pipe again?

 

[Hijack73]

I pull mine pretty much at the stall anymore and park them in the oven. You can always set the oven at 190. It will keep cooking but never exceed 190. Ramp it up when you wake up to finish it off.

When I cook them all the way on the pit, I have the oven running at 200. Put brisket in oven and turn oven off. MANY hours later you still have hot brisket. I generally cook mine to about 195 and let them rest for as long as I possibly can in that warm oven. I like the texture better. Won't fall apart but you can bite easily though a slice on a sandwich. Just a tick of chew.

 

[BigW.]

I doubt you get the fat rendering that is needed if you hold it at 170, but what do I know? I like the idea as suggested above. Finish in the oven, then hold 170 (or 150) til you're ready to eat. A few have done SV brisket on here. But a SV is very temp controlled, an oven will fluctuate above and below temp.

Smoked and SV’d brisket?

Anyone ever tried a smoked and sous vide brisket? I’m cooking for my daughter’s birthday party next weekend so I need to transport and I don’t want to dry it out by slicing beforehand so I had the idea of smoking 6-8 hours or so to form a nice bark and the finishing in a water bath. Sliced and...

www.smokingmeatforums.com

 

[normanaj]

I've never finished a brisket in the oven other than at the temp it was at when in the smoker.And that was just the one time because of weather.

I've held several briskets and butts in the oven at 170(min temp for my oven) with no adverse affects.

 

[Chasdev]

I'll test my oven again but a few years ago if memory serves (and it does so less and less these days) it wont go below 180 or so.
I tinkered in the settings menu and it took a lower low temp command but of course it then ignored that command.

 

[TARM]

I'll test my oven again but a few years ago if memory serves (and it does so less and less these days) it wont go below 180 or so.
I tinkered in the settings menu and it took a lower low temp command but of course it then ignored that command.

An unconventional way to get an oven lower is to play with it's offset calibration setting. Most all modern ovens have this ability even cheap ones. Look up on line how to access the settings on yours. You can then set the offset up as much as it goes or you need which ever is the limit. But I know they will do a min of 10 °F +/- of the non adjusted temp so 20°F spread. So at 180°F with the offset set so it reads 190°F. Then you can set your oven to the 180°F min setting but it will actually be 170°F for the actual temp in the oven.

You can then change it back after your done. Be sure to use a accurate thermometer and give the oven time to preheat and normalize especially if you open the door. What you xare about is the actual temp in the oven.

 

[civilsmoker]

I’ve held brisket in a 170-180 oven for several hours without issue, in fact I use to do it out of technique for hot and fast brisket. 2-3 hours at 180 can really make it giggle in a good way.