Super Bowl brisket dilemma

[dveeusrod]

Hey all. I have a 9 lbs brisket point on the smoker right now. i have to go to work in the morning and have to get at least a couple hours of rest. I should get about 6-8 hours (12am) of smoke at 250 then I will wrap in foil. I want to put it in the oven with my wireless thermometer. My question is what temp should I run the oven at so it can finish and remove it to rest by the time I leave for work in the morning? (6am) any help would be greatly appreciated.

 

[crankybuzzard]

Same temp, or a bit lower than your pit temp will work. After it's done, you can hold it in the oven at 145-150 for quite a while.

 

[bellaru]

I agree. I'm finishing a butt now in the oven after 8 hours on the smoker. Maverick probes all still in use and will alarm when done. I feel once you get a better part of it done on the smoker sometimes you can finish in the oven if it gets late.

 

[dveeusrod]

Thank you gentlemen. I'll tuck her in the oven and keep my toes crossed.

 

[SmokinAl]

I agree with the above, but our oven won't go below 170, so that's where I set it at & it works just fine.

 

[dveeusrod]

Update: probed this morning and she got to 205 degrees. A little over my target but it's done and I'm sure it's going to be delicious! Thanks all for saving my super bowl!