Finishing in oven

[kwandtke]

So last winter I fired up my Joe and tossed on a big brisket. It was very cold out but not an issue with a Kamado. I started it in the evening ... figured it would go all night for an afternoon get together the next day. I monitored it .. and when it got to the stall wrapped it. Thats when the problems started ... my temp started to drop and I was having a time getting it back .. then it started to sno / sleet like a son of a gun ... I finally grabbed my brisket and brought it in and finished it in the oven. I was a sad puppy as I had been anticipating a great meal ... Much to my surprise it turned out to be one of my better briskets .. juicy, tender ... So ....

I read a little and many say after the first few hr's the benefit of the smoker .. ie smoking wood and wood charcoal really fall off. Seems there are many who finish off in an oven .. esp on those 15-20 hr cooks ... So now I have a 10 lb pork shoulder .. was wondering if anybody finishes off using an oven .. any ideas, thoughts .. tips ..??

 

[JLeonard]

After the first few hours of your protein picking up smoke and you wrap, its just heat on your meat. Whether it be the cooker or oven.
Jim

 

[Wurstmeister]

That's the way to go, especially when the weather goes south on you. Here is a search link along the same lines in the SMF.
John

Oven cooking brisket after wrapping | Smoking Meat Forums - The Best Barbecue Discussion Forum On Earth!

 

[chef jimmyj]

For the most smokey flavor, Nekked meat, start to fininsh is the Purist's choice. That said, there is no shame in Wrapping at the Stall or Oven Finishing. Especially in Crappy Weather or Looong Cooks!
10 pound Butt...Options...
1) WHOLE at 225° to stall, pan up with 1C Liquid of Choice, cover and finish in 300°F Oven about 30 miniets per pound to 205°F IT.
2) Cut the Butt in 2 to 6 pieces. Follow the same as above but, the meat will finish in the oven faster, 1 to 2 hours...AND...Have more of everything, more Bark, more Rub, more Smoke Flavor
I pan with the 1 Cup of thefollowing, the rest added to the Pulled Pork as needed, but Apple Juice or anything you like will work...JJ

POP Sauce

2C Cola or other.
1/2C Apple Cider Vinegar
2T Rub, whatever's on the meat.
1T Mustard
1T Molasses
1T Colgin Hickory Liquid Smoke (optional)

Add all to a pot and bring to a simmer, for 5 minutes.

For Finishing Sauce, keep warm and add to meat.

For Marinade, cool for 30 minutes the refrigerate until cold.
Marinate meat overnight.

For Glaze, reduce over low heat until syrupy. Brush over grilling meat and caramelize.
Enough for one average butt.

This Finishing Sauce is more complex and works well too. It's very popular around here...

Tangy Pulled Pork Finishing Sauce

This is more of an Eastern North Carolina style Finishing Sauce...

2 C Apple Cider Vinegar
2T Worcestershire Sauce or more to taste
1/4C Brown Sugar
1T Smoked Paprika
2 tsp Granulated Garlic
2 tsp Granulated Onion
2 tsp Fine Grind Black Pepper
1 tsp Celery Salt
1 tsp Cayenne Pepper or Red Pepper Flake. Add more if you like Heat.
1/2 tsp Grnd Allspice

Combine all and whisk well. This is a thin sauce, bring just to a simmer and remove from heat. Adjust sweetness by adding Brn Sugar or additional Vinegar as desired...Makes about 2 Cups.

For a Lexington Style Dip add, 1/2C Ketchup and 1-3tsp Red Pepper Flakes...JJ

 

[tallbm]

So last winter I fired up my Joe and tossed on a big brisket. It was very cold out but not an issue with a Kamado. I started it in the evening ... figured it would go all night for an afternoon get together the next day. I monitored it .. and when it got to the stall wrapped it. Thats when the problems started ... my temp started to drop and I was having a time getting it back .. then it started to sno / sleet like a son of a gun ... I finally grabbed my brisket and brought it in and finished it in the oven. I was a sad puppy as I had been anticipating a great meal ... Much to my surprise it turned out to be one of my better briskets .. juicy, tender ... So ....

I read a little and many say after the first few hr's the benefit of the smoker .. ie smoking wood and wood charcoal really fall off. Seems there are many who finish off in an oven .. esp on those 15-20 hr cooks ... So now I have a 10 lb pork shoulder .. was wondering if anybody finishes off using an oven .. any ideas, thoughts .. tips ..??

Hi there and welcome!!!

In situations like the one you encountered there is no problem or issue finishing with an oven, if you smoke for some time you will end up doing it at some point for some reason lol.

With that said I do not prescribe to the "after a few hours it absorbs all the smoke and flavor it will...." because that has not been my personal experience and I have tested a number of approaches.

The proof is in the pudding.
Smoke you a brisket or a pork butt without wrapping and compare that to the one you wrap before or at the stall.
I bet you hands down there is a MAJOR difference in flavor between the two and I'd bet you that you never want to go back to foil wrapping at the stall again hahaha.

Now the kind of smoker you have and the control you have over it could change things but if you have good command over your smoker and cook the meat properly then I would suggest you give a 100% unwrapped porkbutt a try when they are on sale for like $0.99/lb or less.

Beware that wrapping briskets and pork butts too early whether you finish in the smoker or the oven will leave your meat tasting like oven pot roast vs bbq. This is why I encourage people to wait until about 180F Internal Temp (IT) of the meat before wrapping.
It is super disappointing to go through all the time and effort to smoke a brisket only for it to come out tasting like a beef pot roast. If you wait until 180F IT you can avoid that for sure.

I hope this info helps :)

 

[JLeonard]

of course I let mine ride in the smoker. It gives me reason to drink beer and "watch the smoker" on the patio.
Jim

 

[Hamdrew]

After the first few hours of your protein picking up smoke and you wrap, its just heat on your meat. Whether it be the cooker or oven.
Jim

^what he said. if wrapping, whether ribs or butts or brisket, i often throw them in the oven. especially this year and last- NO good sales on charcoal

I shut off the intake a little while before pulling the meat off, too, BTW