Finishing a brisket inside?

[blazinfire]

I know its crazy! But man my brisket's been on for 6-7 hours and the temp dropped a good bit tonight getting kinda cold. Honestly getting tired already of feeding the offset tonight. What's the best way to do this? Is it possible to do without turning it into roast beef?

 

[lankster35]

Wrap and put it in the oven on 250 and take it out when it probes tender. Unrap and let it cool down and throw it in the fridge but you need to let it cool.

 

[ShencoSmoke]

Oven wrapped in foil. Do it, we all have.

 

[landarc]

Yup, oven, depending on color and desired result, wrap or not. It will work either way. If you go over 300°F then wrap.

Also, put a drip pan on the lower rack, just in case

 

[TexArlina BBQ]

Aluminum pan covered tight with foil will work as well

 

[blazinfire]

yeah It's just getting cold and its already feeling to be a long night!

 

[blazinfire]

What is a good temp? 250 or 300? can't decide. and All i wanna do is make sure I don't turn this into roast beef lol

 

[ShencoSmoke]

If its wrapped it won't, no different than being in a smoker if its wrapped in foil. Fark, if you wanted to you could put your oven on a very low temp and let it crawl towards probe tender all night long.

 

[pjtexas1]

What is a good temp? 250 or 300? can't decide. and All i wanna do is make sure I don't turn this into roast beef lol

300, get it done quicker. when are you serving?

 

[AZRaptor]

Yep if it's already been on the smoke for 6-7 hours then you should be good. Wrap it when it hits the color you want and pop it in the oven.

 

[BBQ Freak]

I have done it before , just put it in at 275 to 300 degrees and teat it with a meter to tell when done .

 

[blazinfire]

Haha, thanks guys! Can't believe I'm cheating. I cheated on ribs and a roast last week. Getting a WSM, I Honestly think most of my split wood isn't ready for the smoker yet! I just wonder how the WSM is gonna hold up in WV cold weather

 

[defib]

I don't consider it cheating, What is a smoker but an oven, I did this the other day. Pulled my pork shoulders at 10 pm then into the oven at 225 in a pan and wrapped. Temp went off at 0430. My alarm was set for 0500 so I let it go 30 min more. I started the brisket and pulled it at 160 and did the same so I could do the ribs in the smoker. I even set the sauce on the ribs in the oven. I just make sure they have had enough time in the smoke. Just not so much that it turns the food bitter.

 

[blazinfire]

I don't consider it cheating, What is a smoker but an oven, I did this the other day. Pulled my pork shoulders at 10 pm then into the oven at 225 in a pan and wrapped. Temp went off at 0430. My alarm was set for 0500 so I let it go 30 min more. I started the brisket and pulled it at 160 and did the same so I could do the ribs in the smoker. I even set the sauce on the ribs in the oven. I just make sure they have had enough time in the smoke. Just not so much that it turns the food bitter.

Yeah I agree, Normally I'd leave a brisket unwrapped for the entire cook on the smoker. this makes my 4th brisket, and I didn't wrap the last brisket and I loved it. But honestly this is the first time I've got tired of tending to the off set. All tho I just got rid of a pretty intense cold and Didn't feel like running in and out with it being a pretty cold night!

I think the oven thing might end up being used a bit more often. It works. Worked for a chuck roast and ribs last week. Worked for the brisket. I started at 250 and I ended up at 300 before the cook was over in the oven. Now its resting deciding if I'm gonna slice it before bed or just let it rest

 

[smoke ninja]

If its wrapped it won't, no different than being in a smoker if its wrapped in foil. Fark, if you wanted to you could put your oven on a very low temp and let it crawl towards probe tender all night long.

Thats what i do, let it crawl to the finish. Ive embraced this concept and worked it into how i smoke a brisket

http://www.bbq-brethren.com/forum/showthread.php?t=219158

 

[sylntghost]

I love to finish my pork butts in oven.it saves my wood.once wrapped to me it's a waste of wood.

 

[blazinfire]

I love to finish my pork butts in oven.it saves my wood.once wrapped to me it's a waste of wood.

Yeah after Doing this last night my brisket is fan freakin tastic!!! I don't see a reason to keep something in a stickburner if your gonna wrap it! Might use this trick more often! Still debating on the WSM!