MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 12-28-2012, 06:33 AM   #1
Marwendholt
On the road to being a farker
 
Marwendholt's Avatar
 
Join Date: 06-14-12
Location: St. Anthony, Indiana
Question Has anyone tried this with a brisket?

So, I decided to make a brisket for our last day at work before new year, so I smoked it yesterday after work for about 6 hours. I knew I couldn't finish it in my smoker so I just took it to roughly 160 internal then i pulled it off and wrapped it in foil. This morning I put it in my slow cooker with some beef broth and some BBQ sauce. I figure I'll let it on low for 7 hours or so until probe tender then let it rest, then hopefully it will be almost as good as if I had done it all on the smoker. Any ideas on what I could have done different, or should this turn out just fine?
__________________
Masterbuilt 44, Masterbuilt 40, Masterbuilt 30, Masterbuilt 30 digital, and Team 30 Pack custom rig
Marwendholt is offline   Reply With Quote




Old 12-28-2012, 06:45 AM   #2
sweetheatbbq
On the road to being a farker
 
Join Date: 05-21-12
Location: St. Louis MO
Default

I do something similar with my left over briskets from comps, always is great. I usually just shred it for sandwiches cause not much of the flat is left but it is always good. I am curious to here how it turns out. I have never had anything bad from a slow cooker so I am sure it will be awesome!
__________________
Cole's Sweet Heat BBQ Sauces
sweetheatbbq is offline   Reply With Quote


Old 12-28-2012, 06:48 AM   #3
RW
Full Fledged Farker
 
Join Date: 02-13-12
Location: Texas Hill Country
Default

I tried to finish a flat in a slow cooker once and despite all of the liquid I put in, it was dry, dry dry.
__________________
Weber Performer / 18.5 WSM / mini WSM / Primo XL / #14 Old Smokey / Weber Jumbo Joe
RW is offline   Reply With Quote


Old 12-28-2012, 06:59 AM   #4
Zig
Knows what a fatty is.
 
Join Date: 04-03-12
Location: Chambersburg,Pa
Default

I have started items on the smoker then finished them in the oven and they were fine.
__________________
Zigs Pig BBQ Team, KCBS, CBJ
Zig is offline   Reply With Quote


Old 12-28-2012, 09:39 AM   #5
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Default

Nope never! If ya cook hot enough there is no reason to go to the crack pot or the oven. I don't remember the last time a cook took more than 8 hrs most run about 6.
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
Bludawg is offline   Reply With Quote


Old 12-28-2012, 09:47 AM   #6
Militant83
is one Smokin' Farker
 
Join Date: 05-05-11
Location: Circleville, OH
Default

I have never done it but im sure it will end up more like a roast. If you leave it in the crock pot long enough it would be like a shredded bbq beef. Which if you have the flavors right it might not tast bad.
__________________
T&K Smokers small gravity fed
250 gal drum cooker
Weber OTG
Covert Black Thermapen
CyberQ Cloud
Instagram- MilitantQ
Militant83 is offline   Reply With Quote


Old 12-28-2012, 10:23 AM   #7
Marwendholt
On the road to being a farker
 
Marwendholt's Avatar
 
Join Date: 06-14-12
Location: St. Anthony, Indiana
Default

I'm starting to think this was a bad idea, only because the smell in my office is making my stomach growl like crazy.
__________________
Masterbuilt 44, Masterbuilt 40, Masterbuilt 30, Masterbuilt 30 digital, and Team 30 Pack custom rig
Marwendholt is offline   Reply With Quote


Thanks from:--->
Old 12-28-2012, 05:28 PM   #8
RevZiLLa
is Blowin Smoke!
 
RevZiLLa's Avatar
 
Join Date: 07-02-07
Location: Richmond, VA
Default

Quote:
Originally Posted by Zig View Post
I have started items on the smoker then finished them in the oven and they were fine.
Me too. Once you foil it, heat is heat and a smoker is an inconvenient oven
__________________

Brinkman water smokers (elec and charcoal)
Weber kettle grill
Uniflame Gold Stainless 5 burner propane grill / rotisserie
BBQ Grillware upright propane water smoker
A trench filled with wood coals and covered with chain link fence
RevZiLLa is offline   Reply With Quote


Thanks from:--->
Old 12-29-2012, 10:46 AM   #9
bigabyte
somebody shut me the fark up.
 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Default

It will be fine. The only downside is that since the meat has been cooked and reheated, it will have some of that reheated flavor. Luckily, bbq brisket does not suffer from this as much as most beef for some reason (I think because of all that added flavor from smoke, bark, etc).

I have started many briskets on the smoker and finished in the oven with no problems. I don't think I've ever done precisely what you did however, but again, I see no reason it shouldn't be just fine!
__________________
Asshattatron Farkanaut, CGCFO
Chief Galactic Crockpot Foil Officer
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club



Duh.
bigabyte is offline   Reply With Quote


Old 12-29-2012, 03:58 PM   #10
qnbiker
is One Chatty Farker

 
Join Date: 05-05-10
Location: Marietta, GA
Name/Nickname : Lew
Default

If by slow cooker you mean crock pot, it won't taste anything like barbecue brisket. I agree with others that have already posted: next time, put the foiled brisket in the oven set at 275 and start checking for probe tender after the meat gets to 190.
__________________
A bunch of Webers, Smoke EZ, GMG Daniel Boone, and a WHITE Thermapen MK4
qnbiker is offline   Reply With Quote


Old 12-29-2012, 04:10 PM   #11
landarc
somebody shut me the fark up.
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

I vote that you should have cooked it at 300F or even 325F and been done in 5 hours. If it was small enough to fit in a crock pot, it would have taken less that 6 hours for sure.

It will work and you will have a nice smoked and braised brisket, this will be fine. Do what you want, learn from each cook.
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less
[/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed]
[COLOR=Pink]SSS[/COLOR]
[/COLOR][/SIZE]
landarc is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 12:36 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts