Brisket question i havent found an answer to...plz help

[AussieTitch]

Your ovens gas or electric powered?
gas has a lot of moisture is what I am thinking.
cheers.
Titch

[landarc]

Yes, you can finish the brisket, in paper, in the oven up to temperatures as high as 325F for certain. You must put a pan under the brisket, I put it on the rack under the rack the meat is on, as the paper can leak, and it is a huge mess to clean up in an indoor oven.

[BayoustateBBQ]

smoke your brisket in a pan with a small meat rack in the bottom so it sits above it's juices, when you pull it. Wrap the pan with foil, add a tad of apple juice in the pan, and finish in the oven. When you pull it out of the oven leave it as is, put on the counter, and put a thick towel or a couple towels on top of the foil for a minimum of an hour, more preferably. Use the juices to make a dipping sauce.

OR YOU CAN DO IT HOT AND FAST LIKE I DO IT IN MY SIGNATURE.

[Noob]

Its been in the smoker for 7 hrs. Time for the oven. Gonna put it at 300°....does that sound right?

[Pitmaster T]

hmmm

[Pitmaster T]

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[Pitmaster T]

Originally Posted by GrillsGoneWild

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.

Yes... this is true... This is why qven doors have more stout pressure locks on them. .. you have to be careful to open your oven door when you cook a brisket because of the compression inside... which can throw a man 50 feet and or take off a limb.