I recently did three Sams Club Prime briskets for a party. They were trimmed and rubbed with Dalmatian rub the day before and injected with an Amazing Ribs recipe beef brine. They had to be ready at 4PM. I started them at 6 AM on a 275 gallon tank cooker I use for whole pigs using KBB charcoal and pecan for smoke. It was hot outside (heat index 100+), and very little wind blowing. I was easily able to maintain a 225 -250 grate temperature and the meat temperature increased smoothly.
Around 11 AM, the meat temperature was about 150. I wrapped in two layers of butcher paper, and placed in a 400 degree oven to finish. It took 2+ hours in the oven to reach 203 degrees. I wrapped them in towels and rested in faux cambro until time to serve - a good 2 hours.
Everyone raved about how good the brisket was. IMHO, the brisket was plenty tasty and juicy, great smoke ring and decent bark.
What are your opinions about finishing brisket in an oven that hot?
Around 11 AM, the meat temperature was about 150. I wrapped in two layers of butcher paper, and placed in a 400 degree oven to finish. It took 2+ hours in the oven to reach 203 degrees. I wrapped them in towels and rested in faux cambro until time to serve - a good 2 hours.
Everyone raved about how good the brisket was. IMHO, the brisket was plenty tasty and juicy, great smoke ring and decent bark.
What are your opinions about finishing brisket in an oven that hot?
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