Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
02-20-2013, 07:11 PM | #1 |
On the road to being a farker
Join Date: 02-08-13
Location: San Benito, TX
|
Brisket question i havent found an answer to...plz help
Just spent all day reading every thread in this Brisket Bible....however i have a question that went unanswered.
This weekend I am taking a stab at a 12.9lb choice brisket. I invested in the pink butcher paper that Aaron Franklin uses. I am going to wrap at 5-6 hrs depending on internal temps but i was wanting to know if i can finish the brisket in the oven for another 5-6 hours wrapped in butcher paper. I am certain i do not want to use foil paper. Can i put a pan with some water under a paper wrapped brisket in the oven? If i MUST maintain a fire for 12+ hours, i will. This is my 3rd cook in my hondo offset and 5-6hours at 225° is no problem, i am just nervous about 12+
__________________
NB Hondo w/ door seals, exhaust mod, two 2" therms @ grate level, homemade baffle & basket |
|
02-20-2013, 07:14 PM | #2 |
Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
|
That's a very common end... finishing in the oven. Use a roasting pan - with a raised grate... no problem.
The 225 temp is not a hard rule - there are so many variations. If you do decide on low and slow--- it will take over 12 hours. Meat gets wrapped to preserve the deep mahogany color - let that be your measuring stick when to wrap. Good luck... one suggestion; we love pictures!
__________________
Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD |
|
Thanks from:---> |
02-20-2013, 07:19 PM | #3 |
On the road to being a farker
Join Date: 08-01-12
Location: Shrewsbury, MA
|
up here is mass when I don't want to smoke for 12hrs - outside in the snow and cold. I finish in the oven all the time. Like the BBQ bandit says use a pan and raise the meat w/ a grate
__________________
[URL="http://rubthisbbq.com/"] Rub This! BBQ [/URL]-- humphrey's Down East, UDS, Weber |
|
Thanks from:---> |
02-20-2013, 07:27 PM | #4 |
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
|
Definitely can finish in the oven. I've done it when I run out of charcoal in the smoker and don't want to reload.
And cook at 250* - 275*. That's what Franklin does. I've got that first hand out of his mouth.
__________________
-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
|
Thanks from:---> |
02-20-2013, 07:30 PM | #5 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
|
A smoker is basically an oven anyway.
__________________
Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
|
Thanks from:---> |
02-20-2013, 08:43 PM | #6 |
On the road to being a farker
Join Date: 02-08-13
Location: San Benito, TX
|
But the million dollar.question and the last thing i need answered is, can i wrap and finish in the oven withPink butcher paper?
I wasnt going to finish in oven but now i am confident i can. I just need an ok that wrapping in paper would yeild good results.
__________________
NB Hondo w/ door seals, exhaust mod, two 2" therms @ grate level, homemade baffle & basket |
|
02-20-2013, 08:44 PM | #7 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
|
Franklin cooks at 300 on is pits and so do I. I wrap at 4-5 hrs my average time to probe tender is 6.5 hrs total cook time.
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
|
Thanks from:---> |
02-20-2013, 09:07 PM | #8 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
|
The paper should be just fine in the oven, just make sure it is not anywhere close to the heating elements.
__________________
KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
|
Thanks from:---> |
02-20-2013, 09:35 PM | #9 |
is Blowin Smoke!
Join Date: 02-17-10
Location: San Antonio, TX
|
I would skip the water in the oven too, no need for it.
|
|
02-20-2013, 09:43 PM | #10 | |
is One Chatty Farker
Join Date: 01-08-13
Location: Georgia
|
Quote:
I've never used paper, only foil. I'd advise waiting until after the stall before wrapping.
__________________
Kamado Joe BigJoe & JoeJr, Weber WSM 22.5, Master-Touch 22, Jumbo Joe, Old Country Pecos, Weber Chimneys (steak cooking machines) :bounce: |
|
|
02-20-2013, 09:56 PM | #11 |
Got Wood.
Join Date: 01-29-13
Location: Fayetteville, AR
|
If you're gonna wrap it won't take 24 hours at 225. I cook at 250 and wrap after 6 hours (with foil) and I cook 12-14 pounders to 195 in typically 12 hours
|
|
02-20-2013, 10:39 PM | #12 |
is One Chatty Farker
Join Date: 08-23-10
Location: Austin Texas
Name/Nickname : D
|
Re: Brisket question i havent found an answer to...plz help
@NOOB is 225 the highest temp you can maintain? Have you moded your hondo, like a baffle plate coming off the fire box so you don't burn your meat? You can cook brisket at a much higher temp then that magic 225 number and everyone will love you. Think of a smoker AS a oven and brisket as a roast, what are the temps that they usually call for 325 -350 for most roast.......
Sent from my SGH-T999
__________________
Pitmaker Magnum Snipper * UDS* Copper Kettle |
|
02-20-2013, 10:45 PM | #13 |
is one Smokin' Farker
Join Date: 08-30-10
Location: Rockwall, TX
|
Finishing it in the oven will actually speed up the cooking time. Remember in the oven , you have compressed heat and not a lot of heat leakage.
__________________
Do not eat any of it raw or boiled at all with water, but rather roasted with fire. Exodus 12:9 |
|
02-20-2013, 10:55 PM | #14 | |
On the road to being a farker
Join Date: 02-08-13
Location: San Benito, TX
|
Quote:
__________________
NB Hondo w/ door seals, exhaust mod, two 2" therms @ grate level, homemade baffle & basket |
|
|
02-21-2013, 12:28 AM | #15 | |
is One Chatty Farker
Join Date: 08-23-10
Location: Austin Texas
Name/Nickname : D
|
Quote:
Trust me when I say this, you would rather have a over cooked brisket then under cooked, a lot of people get their brisket up in the 205* internal and they think there done they pull them and rest them and slice and it seems dry(under cooked), it is a feel thing the quicker you learn this the less money you'll spend figuring it out. Good luck brotha I'm sure you'll do fine, no mater what share it with us we love all BBQ
__________________
Pitmaker Magnum Snipper * UDS* Copper Kettle |
|
|
Thread Tools | |
|
|