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Brisket and the oven....

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  • jfmorris
    Club Member
    • Nov 2017
    • 2996
    • Huntsville, Alabama
    • Jim Morris

      Cookers
      • Camp Chef FTG900 Flat Top Grill (2020)
      • Weber Genesis II E-410 w/ GrillGrates (2019)
      • Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip ‘N Griddle & Party Q (2007)
      • Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
      • King Kooker 94/90TKD 105K/60K dual burner patio stove
      • Lodge L8D03 5 quart dutch oven
      • Lodge L10SK3 12" skillet
      • Anova
      Thermometers
      • Thermoworks Smoke w/ Wifi Gateway
      • Thermoworks Dot
      • Thermoworks Thermapen Classic
      • Thermoworks RT600C
      Beverages
      • Whatever I brewed and have on tap!

    #16
    I get a LOT of bark formation on my briskets and butts after the first 3-5 hours. I never wrap butts, but I do wrap brisket around 170 or so - which usually around 8 hours or so I think.

    From the couple of times I have finished a butt or brisket in the oven, I think I would go crazy from smelling it in the house if I did it all the time. I don't know if the wife would like me making a mess in the oven either!

    Comment


    • smokin fool
      smokin fool commented
      Editing a comment
      jfmorris that is the wild card when smoking a brisket indoors is the freakin aroma.
      I start mine at midnight by 5am the house smells amazing, when I take the brisket out at 14:00ish and let it rest 3-4 hours everyone in the house is delirious with hunger. By the time we serve at 5-6 in the afternoon its a feeding frenzy.
      That bein said nice problem to have.
  • Huskee
    Pit Boss
    • May 2014
    • 14968
    • central MI, USA
    • Follow me on Instagram, huskeesbarbecue

      Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

      Smokers / Grills
      • Yoder loaded Wichita offset smoker
      • PBC
      • Grilla Silverbac pellet grill
      • Slow 'N Sear Deluxe Kamado (SnSK)
      • Dyna-Glo XL Premium dual chamber charcoal grill
      • Weber 22" Original Kettle Premium (copper)
      • Weber 26" Original Kettle Premium (black)
      • Weber Jumbo Joe Gold (18.5")
      • Weber Smokey Joe Silver (14.5")
      • Brinkmann cabinet charcoal smoker (repurposed)

      Thermometers
      • (3) Maverick XR-50: 4-probe Wireless Thermometers
      • (7) Maverick ET-732s
      • (1) Maverick ET-735 Bluetooth (in box)
      • (1) Smoke by ThermoWorks
      • (1) Signals by ThermoWorks
      • Thermapen MkII, orange
      • ThermoPop, yellow
      • ThermoWorks ChefAlarm
      • Morpilot 6-probe wireless
      • ThermoWorks Infrared IRK2
      • ThermoWorks fridge & freezer therms as well

      Accessories
      • Instant Pot 6qt
      • Anova Bluetooth SV
      • Kitchen Aide mixer & meat grinder attachment
      • Kindling Cracker King (XL)
      • BBQ Dragon
      • Weber full & half chimneys, Char-Broil Half Time chimney
      • Weber grill topper
      • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
      • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
      • Pittsburgh Digital Moisture Meter

      Beverages
      • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
      • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
      • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
      • Most favorite beer: The one in your fridge
      • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
      • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
      • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

      About me
      Real name: Aaron
      Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

      Occupation:
      • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

    #17
    There's no magic door that closes on smoke adherence at a certain time. Smoke will continue to build up on meat, albeit much slower once it dries out and becomes hot. Picture the meat in a smoker like a car going down the road on a hot summer night. Bugs hitting your windshield are like the smoke particles hitting the meat, it will continue to happen (smoke on meat) as long as it's in there in the smoke. You absolutely can cook a brisket for 3-6hrs then oven finish it (if you want your house smelling like a BBQ joint). I have done this on my 2nd-to-last brisket. Smoked it about 7hrs, moved it into my pellet cooker so I could help my wife out around the house and not tend the smoker. Tasted grand. Yesterday I did the same, except I moved it to the pellet cooker once I wrapped it. Once wrapped, it doesn't matter what it's in as long as it's hot.

    Comment


    • rickgregory
      rickgregory commented
      Editing a comment
      "There's no magic door that closes on smoke adherence at a certain time."

      See, I've always wondered about the assertion that meat doesn't take smoke past a certain point.
  • RonB
    Club Member
    • Apr 2016
    • 12679
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
      Pizza insert
      Rotisserie
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      Chefalarm
      Dot
      lots of probes.
      CyberQ

    #18
    One other thing to consider. You will get that heavenly smoked meat smell throughout the house when you move it indoors. I love that smell, but my wife doesn't. YMMV

    Comment

    • Huskee
      Pit Boss
      • May 2014
      • 14968
      • central MI, USA
      • Follow me on Instagram, huskeesbarbecue

        Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

        Smokers / Grills
        • Yoder loaded Wichita offset smoker
        • PBC
        • Grilla Silverbac pellet grill
        • Slow 'N Sear Deluxe Kamado (SnSK)
        • Dyna-Glo XL Premium dual chamber charcoal grill
        • Weber 22" Original Kettle Premium (copper)
        • Weber 26" Original Kettle Premium (black)
        • Weber Jumbo Joe Gold (18.5")
        • Weber Smokey Joe Silver (14.5")
        • Brinkmann cabinet charcoal smoker (repurposed)

        Thermometers
        • (3) Maverick XR-50: 4-probe Wireless Thermometers
        • (7) Maverick ET-732s
        • (1) Maverick ET-735 Bluetooth (in box)
        • (1) Smoke by ThermoWorks
        • (1) Signals by ThermoWorks
        • Thermapen MkII, orange
        • ThermoPop, yellow
        • ThermoWorks ChefAlarm
        • Morpilot 6-probe wireless
        • ThermoWorks Infrared IRK2
        • ThermoWorks fridge & freezer therms as well

        Accessories
        • Instant Pot 6qt
        • Anova Bluetooth SV
        • Kitchen Aide mixer & meat grinder attachment
        • Kindling Cracker King (XL)
        • BBQ Dragon
        • Weber full & half chimneys, Char-Broil Half Time chimney
        • Weber grill topper
        • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
        • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
        • Pittsburgh Digital Moisture Meter

        Beverages
        • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
        • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
        • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
        • Most favorite beer: The one in your fridge
        • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
        • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
        • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

        About me
        Real name: Aaron
        Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

        Occupation:
        • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

      #19
      This article address a lot of what we're talking about here, plus much, much (!) more: https://amazingribs.com/more-techniq...wood-smoke-and


      Comment

      • Dewesq55
        Founding Member
        • Jul 2014
        • 1849
        • The Poconos, NEPA
        • Smoker:
          Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS)
          Masterbuilt 40.2" 1200W Electric Smoker
          Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker

          Gas Grill:
          BBQPro (cheap big box store model) Stainless steel 4 burners with aftermarket rotisserie.

          Thermometer:​​​​​​
          Fireboard with Drive cable and 20 CFM fan
          ThermoWorks Mini Instant Read
          Lavaworks Thermowand Instant Read
          2 Maverick 733
          ThermoWorks IR-GUN-S Industrial Infrared Thermometer
          ThermoWorks ThermaPen Mk4 x 2
          Govee Bluetooth Thermometer

          Miscellaneous:
          Anova Sous Vide Immersion Circulator - 1st generation
          Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

          Favorite Beer:
          Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

          Favorite Spirit:
          Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny

          Favorite Wine:
          Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

          Favorite Meat(s):
          Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
          Chicken - Mainly the dark meat and wings
          Beef Ribeye steak

          Favorite Cuisine to Cook:
          Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

          Favorite Cuisine to Eat:
          Indian, followed closely by BBQ.

          Disqus ID:
          David E. Waterbury

        #20
        Once you wrap it, the cooking method doesn't matter. As said above, Harry Soo does what you suggest. I'm sure others do as well.

        Comment

        • grantgallagher
          Club Member
          • Feb 2018
          • 985
          • NJ

          #21
          Ill concede that fact of the magic door for smoke, its a little too cut and dry. But there must be some kind of “saturation” point. I dont have a stick burner but i have eaten cooks off of plenty and i cant say ive noticed a massive difference in smoke flavor vs charcoal with a few chunks thrown on at the beginning.

          now there are PLENTY of people here with more experience than me, but i still dont see a way to explain how something cooked long hours on charcoal with a few chunks can taste similar in terms of smoke to something cooked with splits if the meat took on smoke flavor continuously. Maybe its just my pallet, i dont know. In do wonder if there is an actual answer to this.

          Comment


          • texastweeter
            texastweeter commented
            Editing a comment
            your pit continues to build up creosote after the 5 hour window...

          • grantgallagher
            grantgallagher commented
            Editing a comment
            Well there is that
        • texastweeter
          Club Member
          • Jul 2017
          • 2895
          • Republic of Texas

          #22
          I did a chuckie like this. No wrap, convection on in the oven set to roast with the steam tray full. Very similar, but the big difference was the smoke profile.

          Comment

          • Greasy
            Charter Member
            • Jun 2015
            • 189
            • Oahu
            • Traeger Pro 22
              18.5 WSM
              Weber Kettle with SNS
              Weber Genesis
              Weber Smokey Joe

            #23
            It stays on the smoker here. I don't need the oven heating the house up!

            Comment

            • rickgregory
              Founding Member
              • Aug 2014
              • 675
              • Seattle, WA

              #24
              So, regarding that ""There's no magic door that closes on smoke adherence at a certain time." quote from the link above... if that's so, then why do so many people add wood (in charcoal smokers) for the first couple of hours and then stop? Seems to me you'd want to keep wood going the entire cook or at least most of it *unless* wood on a charcoal smoker, well, smokier than a stick burner. Which brings me to another topic I need to start, the difference between those 2 and how we can get a charcoal smoker closer to the stick burner profile (assuming that profile is the goal, of course).

              Comment


              • jfmorris
                jfmorris commented
                Editing a comment
                I don’t stop. I add wood chunks the entire cook on my kettle with SnS, or on my offset. I’ve not had my family complain that there was too much smoke.

              • jfmorris
                jfmorris commented
                Editing a comment
                On a good stick burner with a ‘small hot fire’ the logs or mini splits added don’t smolder and smoke long before bursting into flames, compared to the wood chunks on my kettle, which I think smoke more and longer, due to the slow ignition across the charcoal bed in the SnS, snake, mionion, etc. The much lower air flow in the kettle or typical charcoal smoker versus a wood burner is also a contributing factor.

              • MartinNC
                MartinNC commented
                Editing a comment
                For butts or brisket on my kettle, I do not use an S&S. I put a piece of split hickory in the grill and use that to keep the charcoal to one side. It works great with plenty of smoke but not too much. A water pan on the other side keeps a moist environment. I'll add a pic to the thread if I have one.That being said, I still prefer to cook on my larger smoker, but that is just personal preference as the kettle does great for small cooks. Some people compete on them, so that tells you something.

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