Butcher paper brisket finish in oven?

[horizonsmkr]

i have a large (21#) brisket I am planning to smoke for a party. I want to wrap in butchers paper 8-10 hours into the cook (depending on how bark looks). After I wrap, any problem if I transfer to oven (225 degrees) to finish? Would put it in a foil pan. Covered or uncovered? Don’t think I have the time or stamina to tend the stick burner for the whole cook.

Thanks.

 

[mike5051]

I don't see any problem there. If it's wrapped, no need for the foil pan.

Mike

 

[Rusty Long]

Done this, works no problem.

 

[noboundaries]

Heat is heat. Move it and enjoy!

 

[SmokinAl]

I agree with the above, no shame in finishing it in the oven!
Al

 

[horizonsmkr]

Thanks all. Foil pan to catch any fat dripping out of the butchers paper. Last one I did on the smoker the whole time soaked through the paper and kept dripping.

 

[gmc2003]

Put the foil pan under the grate that the brisket is on to catch the dripping, and only foil to get it through the stall.

Chris