Looking for advice on using an oven to finish a brisket cook.

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Chasdev

Master of the Pit
Original poster
SMF Premier Member
Jan 18, 2020
1,241
1,023
I want to get some sleep in the "middle" of an overnight brisket cook , but I don't want to let the fire go out and the meat cool off before its done, so the oven is the answer.
BUT my oven, after tinkering with the internal settings, only goes down to a measured 190, even when set at 175.
So what happens if I hold it for say 6 hours at 190?
I am a sous vide driver so I know about lower temps multiplied by time equals cooked meat but how will holding one wrapped and panned at 190 for 6 hours, effect doneness?
All the way cooked, over cooked, ready to go back in the smoker for a few more hours, or what?
This has to be a common problem, so what have you guys experienced with mid cook "hot" holding, in terms of overall doneness in terms of going back in the smoker to get up to 200+degress, or until it flops like a rag doll?
 
Last edited:
Curious to know what you ended up doing?

Haven't really thought about doing a "hot hold" in the middle of the cook. Though, as long as your first smoke session brought IT above 140F, I think that holding it at 190 for 6 hours would be alright since IT just won't go past 190.

However, I have finished it in the oven overnight. I just smoked it until my bark was nice, and left it in my oven @ 225F. Woke up about 4 hours later, and it probed like butter.
 
Missed this one.
I usually finish my smokes in the oven for convenience.

I smoke until the tube is done. I don't care the meat temp.
I assume when you say brisket we are dealing with at least 6 pounds of meat.
Foil wrap in a foil pan. Even at 190° (you have probably mapped the temp swings) it will take over 6 hours until you need to possibly bump to get it rag doll limp.
My oven set at 175° hits around 200° before settling down to about 10° above the set point and cooling down to about 10° below the set point.
There is a reason they suggest in baking instructions to preheat the oven 1 hour prior.
 
I have pulled a brisket at 165 due to emergency circumstances and popped in the fridge then in the oven at 250 to finish before and no one ever knew the difference. Let us know what you decide to do and how it turns out.
 
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No sleep for you 😁
 
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