Super Bowl brisket dilemma

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Original poster
Feb 4, 2017
Pittsburg CA
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.
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.
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.
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! is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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