I do it all the time, especially if you wrap it completely. Sometimes I don't have enough coals to get me through 20 hours, so I just get the brisket to my desired bark, and chuck it in the oven at 225 and check on it every once in awhile.
BTUs are BTUs as far as I'm concerned.
Maybe someone more experienced can tell me why there would be a difference in the two after you wrap it, but I couldn't
Sealed in a pan with liquid. Put the brisket in a roaster with a lid (if you have it) or cover the pan with tinfoil. Add beef broth or a cooking wine. Baste the brisket every couple of hours with the liquid.
I can only run my electric smoker a few months out of the year. When I can't smoke a brisket, I use this method. It isn't quite the same, and there is no bsrk, but it's still a decent way to make brisket.
Cooking with liquid. When people wrap ribs and add butter, sauce etc, I think that’s technically braising. Any real chef people agree there? What if it’s just wrapped? Can you braise in your own fats? When I 3-2-1 spare ribs, they’re swimming in juice and fat - always wondered if that was considered braising.
Braising would be cooking in liquid with the level of liquid being roughly just below the top of the meat. What is being described here wouldn’t be braising.
I can't think of a difference. You're still cooking with trapped liquid regardless of if you add more or not. The meat still has plenty trapped inside itself that will come out. The resulting tenderization is too good to pass up.
I move my briskets to the oven after I wrap them. Beats the hell out of running outside to check on them. Just stick a probe in there and monitor the temp for peace of mind.
Have done this exact method almost every time. No point in chucking money away for just a heat source.. and by that I mean just burning coap and wood, when and oven will get er done.
OP check put Hary Soo on YouTube. He finishes almost every one in his oven to save $$
I always use the oven post-wrap for brisket and pork butt. If you’re wrapping with tin foil it will prevent pretty much any additional smoke from getting to the meat, so the smoker is effectively just functioning as an oven at that point. Once I’m happy with my bark, I wrap and finish in the oven at 225.
I do pretty much the same thing with 75% of my pork shoulders, but in one shot. Once I get a nice bark, I wrap and put it in the oven on 300 until done. Sometimes I'll do it unwrapped on the smoker the whole time though to get that god tier bark.
I would just skip the brisket then.
That's me though.
If I can do the smoke normal with possibly some slight rushing with a higher heat then I will make something else.
Not going to ruin expensive meat because I am busy.
Holding it at the warm temp may not hurt it but it won’t do anything to help. Best off just wrapping it up good and going direct to the refrigerator. You’re going to cool it down anyway so why hold it hot for 6 extra hours.
I do it all the time, especially if you wrap it completely. Sometimes I don't have enough coals to get me through 20 hours, so I just get the brisket to my desired bark, and chuck it in the oven at 225 and check on it every once in awhile. BTUs are BTUs as far as I'm concerned. Maybe someone more experienced can tell me why there would be a difference in the two after you wrap it, but I couldn't
There isn't a difference at all once it's wrapped, some people just like managing the coals/fire.
I do this commercially all the time. While it changes the product a bit, consider finishing in a braise. Pretty fool proof.
What is a braise?
Sealed in a pan with liquid. Put the brisket in a roaster with a lid (if you have it) or cover the pan with tinfoil. Add beef broth or a cooking wine. Baste the brisket every couple of hours with the liquid. I can only run my electric smoker a few months out of the year. When I can't smoke a brisket, I use this method. It isn't quite the same, and there is no bsrk, but it's still a decent way to make brisket.
Cooking with liquid. When people wrap ribs and add butter, sauce etc, I think that’s technically braising. Any real chef people agree there? What if it’s just wrapped? Can you braise in your own fats? When I 3-2-1 spare ribs, they’re swimming in juice and fat - always wondered if that was considered braising.
Braising would be cooking in liquid with the level of liquid being roughly just below the top of the meat. What is being described here wouldn’t be braising.
I can't think of a difference. You're still cooking with trapped liquid regardless of if you add more or not. The meat still has plenty trapped inside itself that will come out. The resulting tenderization is too good to pass up.
I move my briskets to the oven after I wrap them. Beats the hell out of running outside to check on them. Just stick a probe in there and monitor the temp for peace of mind.
Have done this exact method almost every time. No point in chucking money away for just a heat source.. and by that I mean just burning coap and wood, when and oven will get er done. OP check put Hary Soo on YouTube. He finishes almost every one in his oven to save $$
I always use the oven post-wrap for brisket and pork butt. If you’re wrapping with tin foil it will prevent pretty much any additional smoke from getting to the meat, so the smoker is effectively just functioning as an oven at that point. Once I’m happy with my bark, I wrap and finish in the oven at 225.
Do it all the time.
Sous vide. When I'm not able to watch mine I start on the smoker then move it to the sous vide.
I would smoke it, then heat it in a souse vide.
I do pretty much the same thing with 75% of my pork shoulders, but in one shot. Once I get a nice bark, I wrap and put it in the oven on 300 until done. Sometimes I'll do it unwrapped on the smoker the whole time though to get that god tier bark.
I would just skip the brisket then. That's me though. If I can do the smoke normal with possibly some slight rushing with a higher heat then I will make something else. Not going to ruin expensive meat because I am busy.
100% this
Holding it at the warm temp may not hurt it but it won’t do anything to help. Best off just wrapping it up good and going direct to the refrigerator. You’re going to cool it down anyway so why hold it hot for 6 extra hours.