Oven cooking brisket after wrapping

[UnVegan]

Hi all, I’m a newbie to smoking but I’ve bought a Traeger Pro 22 Electric pellet smoker and am loving learning how to make delicious meals. I recently attempted my first ever brisket (only 6lb) and had a heart stopping 4 hour stall at 160F after wrapping it in butchers paper (it actually lost 10 deg after wrapping). I eventually had to turn the smoker off to allow the wife to leave the bank door open for party guests to move in and out of the house, so moved it to the oven for a couple of hours, still at 150. 2-3 hrs later it hit 190 and I’d given up on it so turned the oven off and let it rest for an hour. Amazingly it was delicious and moist. It was a total surprise.

my question is - why bother keeping it in the smoker after wrapping? Is there any smoke getting through the butchers paper? If not, why not stick it into the oven until ready?

Thanks for your help!

 

[phathead69]

Pros will chime in but you can finish in oven no problem. But with an electric smoker why not start and finish there. Essentially an out door oven so if wind or ambient temps aren't robbing the treager I'd just let it go until probe tender.

 

[Backyard Bubba]

I echo phathead69 with this caveat. We frequently, when timing gets off or when guests get "impatient", will accelerate the cook by wrapping (butcher paper) and upping temps to 275-300 but we do so in our pits which also function as a smoker oven (can get it to 450 with ease and hold it).

However, we don't wrap brisket until 170/175 .... strong believer in getting it through the stall under 220/240F traditional smoking conditions. Just something about breaking it down under those conditions that we like.

When "baked", if you will, we unwrap at 193-195 and put in back in the smoker oven unwrapped to 200. Tightens up the bark. We then re-wrap and put it in our cambro which gets it heat from the pit. Holds about 160 or so.

Good luck on your BBQ journey ... there are guys and gals on this site that can help you every step of the way!

BYB

 

[daveomak]

I often times finish smoked meats in my oven.. At times, I don't even wrap the meat...

 

[fivetricks]

I also have no hang up with finishing certain Cooks in the oven. I generally do it more with pork than with brisket but no harm done with finishing it in the oven.

No,t butcher paper does not allow smoking, it just tends to preserve bark better. But I have found that there is an offset, especially with pork if you finish the oven at considerably higher temperatures. My best barks have come with a mixed strategy Think like 350 plus

 

[chef jimmyj]

There is no Shame in oven Finishing. If the weather turns bad, the oven is your friend. If you Wrap, yes, the oven makes more sense...UNLESS...You still have Beer in the Cooler and/or you could use a few more hours Peace and Quite...JJ

 

[foamheart]

Personally it depends upon the season for me. If its cold outside I'll finish inside to help heat the house. If its hot outside I'll finish outside to keep the house cool.
My oven will run very low, it will actually make jerky and raise bread. It is a more perfect temperature than the Chinese electric smoker and a lot less trouble that maintaining the firebox on the pits. It doesn't need to be constantly maintained so it hold the moisture better than a stick burner.
But if you like sitting on the deck with a drink listening to the ball game while smoking, I understand that also. But for gosh sakes invite us all over make it BYOB.

 

[Nole4L]

But if you like sitting on the deck with a drink listening to the ball game while smoking, I understand that also. But for gosh sakes invite us all over make it BYOB.

This pretty well summarizes my thoughts.

 

[SmokinAl]

Gotta agree with all the above. No shame in finishing in the oven especially in the winter & also if it's wrapped it's not going to take on any more smoke.
Al