How soon to move a brisket to oven but still get smoke flavour?

[Burntfood]

I'm doing a 10 lb separated brisket on my PBC. I need to run errands around town so I want to let it go unattended for a few hours. I'm at 150 internal on the flat. It has been cooking for 2.5 hours. Is that long enough to get a good smoke flavour? I'd really like to let it go thru the stall in the oven (maybe gasser) and then wrap at 180. Thoughts?

p.s. the dog thinks this is a brilliant plan cuz she can finally go for her walk

[HawkerXP]

Hmmmm. How is the bark looking? Meat really only takes on smoke when it's cold / cool.

I don't move to the oven until out of the stall but I don't have any pressing errands.

If you like the way it looks move it if you have to.

[Burntfood]

Thx Hawker. I will go by bark.

[STEbbq]

I would leave it on the smoker as long as you can. I’d also hope that maybe someone can be monitoring the temps for probe tender in the 190s if you are still busy.

[fzxdoc]

Let us know what you finally did and how that brisket turned out.

Kathryn

[Jerod Broussard]

Will it get wrapped when it goes to the oven, or left uncovered?

Are you looking to set a good bark or just get some smoke flavor?

[LA Pork Butt]

Jim Minion contends that it quits forming a smoke ring and I would assume taking on smoke at 140 degrees internal temp.

[Jerod Broussard]

And the ring only stops growing when the myoglobin is deactivated, at ~170F on the surface.

That is from doctor Blonder

https://genuineideas.com/ArticlesInd...0the%20surface.

[Santamarina]

I’ve finished a few briskets in the oven. I always try to wait until the bark is set before moving. Smoke flavor seems to set before the bark, at least that’s what happened with the one I had to oven earlier than I wanted. Bark was a little light still, but the smoke flavor was completely intact.

[texastweeter]

I wrap and move once color is what I want and bark is set regardless of time or temp. USUALLY it is in the 165°-170° range.

[nikolausp]

I wrap and move once color is what I want and bark is set regardless of time or temp. USUALLY it is in the 165°-170° range.

What do you do with it in detail, after you wrap & move it? Just curious.

[tenphases]

In my experience, you don't have to worry about smoke on a pbc as soon a s that bark is set your good to go

[Burntfood]

Thanks all. So here is the end of the story. Good smoke flavour and ring. Good enough bark for me. But, the dryness was awful.

I pulled it off the PBC at that time, 150'ish. Still unwrapped. Put the two pieces fat side up on my gasser with 1 burner at medium running around 250. I wrapped both pieces when they averaged 180 degrees, fat side up. The point was probe tender at 196 so pulled it and put it into warming drawer at around 160 degrees for 1 hour.

I left the flat wrapped on the gasser till after dinner started and it would not get probe tender, nor could I get it to increase in temp much at all. Stuck around 197 for a couple of hours.

We ran out of meat (10 people) after point was gone so I sliced up the flat right off the grill. Dry. Dry. Dry. Even the point was very dry.

This is only my second time trying to separate the pieces and wrap in tin foil at 180, but I am having no luck with the method. I think it is back to naked and forget for me.

Sorry, no pics.

[HawkerXP]

I don't separate. When I remove from the PBC (after stall) I put straight into a covered foil pan with a splash of beef broth and into the oven.

Keep working on it.