Hello from Tennessee - Brisket question

[jeffklinger]

Thanks for the invite to the forum. i'm active duty Navy and live just east of Memphis (for a little under a year longer anyway). originally from Connecticut and have been messing around smoking everything for about 20 years. Even got my Spanish neighbors in Spain turned on to smoking meat. I have a pretty standard smoker with a side firebox.Question i have - my daughter is home from college this weekend and wants a brisket. i've got some stuff going on though that will tie up the start time for my smoking. Has anyone ever started a brisket in a 225 degree oven for 4-5 hours and then finished it with a few hours of smoke? i've got pecan, apple, and cherry left i think. i've done it the other way (smoking first, finishing in an oven) with decent success. thanks!

 

[shoneyboy]

Maybe I'm not understanding the question, but why not start it in the smoker first then finish it in the oven the same way described ? Maybe foil it between the smoker and the oven to help retain the smoke flavor.....

 

[s2k9k]

to SMF!!! We're happy you found us! You've come to the right place, we have over 40,000 members and over 800,000 posts so you should be able to find almost anything you want to know. Remember the search bar at the top can be your best friend for finding answers fast!

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Thank You for your Service! 

 

[jeffklinger]

Thanks, i can't because i won't be around the first 5-6 hours to maintain the fire and smoke.

 

[rabbithutch]

Howdy, Jeff!

Thank you for your service to the US of A!

To address your question, I've never started a brisket in the oven then moved it to the smoker. Given what I've read about it here, though, the meat should absorb smoke in the smoker; so my guess (and I stress, guess) is that you might get some smoke flavor. It will depend on how long you have it in the smoke as to how much smoke flavor you get.

Hope someone else who knows more will jump in.

 

[smokinhusker]

Hello and welcome to SMF! Thank you for your service 

I agree with Shoneyboy.

Maybe I'm not understanding the question, but why not start it in the smoker first then finish it in the oven the same way described ? Maybe foil it between the smoker and the oven to help retain the smoke flavor.....

 

[shoneyboy]

Thanks, i can't because i won't be around the first 5-6 hours to maintain the fire and smoke.

 Once meat reaches a certain temperature it will no longer accept smoke flavor. That's why I suggested starting it off in the smoker for a couple hours, then move it to the oven foiled and you will be able to retain smoke flavor and moisture..... I have never cooked a brisket like this before, but I do feel that you may be able to raise the temperature a bit and cut back on the cook time.....Let me know how it works out....ShoneyBoy

 

[roller]

Sure you can but it will not be as smoky as if you did it the other way...Welcome and thank you for your service for our country !!!!!!!!!!!!

 

[scarbelly]

Hello Jeff and 

to SMF - glad you joined us.

Thank you for your service 

I also agree with Shoneyboy  

 

[so ms smoker]

  Hi Jeff. Any chance you can get 6 hours of smoke on the meat a day or two early, refridgerate for a day or two, then finish in the oven? At least that will add more smoke flavor to the meat.

  Mike

 

[jeffklinger]

Wow, this place is great. thanks everyone. i'm rearranging my whole schedule so i can get it done right. priorities right? thanks all again.JJK

 

[frosty]

1. Thanks for your service!

Well, you might be able to consider starting the brisket the night before, and then leave it in a cooler wrapped in towels and blankets.   Use the search above for "Texas Crutch", that might help too.

I agree that it would not have much smoke flavor to it if started in the oven and finished on the smoker.  I do like So Ms Smoker's idea about doing the hard work in advance and the finishing in the oven for the daughter.  I have done it in pinch, and finishing in the oven has worked fine.

Good luck!

 

[seriousbbqs]

I've heard meat will not take in smoke flavor once it heats up, but I've also eaten chicken that was foil wrapped until the end of the cook and it had a strong smoke flavor. To be safe, I agree you should smoke it first and then finish in the oven wrapped.

Let us know how it goes.
 

 

[ifitsdeadsmokeit]

If you have a propane grill and a chip box or one of todd's pellet or dust smokers, you could always bring grill to the correct temp and hold it there on the grill with the chips/pellets providing smoke...until your smoker frees up or you get home or whatever...