So, in the time I've read this site I've heard a few things bandied about as general wisdom. To wit:
1) Meat only takes on smoke for the first few hours.
2) Low and slow is best for tough cuts like brisket.
3) Brisket at 225F-275F is the way to go meaning it will take 12+ hours most of the time.
But wait... if all of the above are generally true... why not do this? Smoke a brisket for 3-5 hours. If #1 is accurate, then it's taken about as much smoke as it's going to. Remove it, wrap it, plop it in the oven where temps are much easier to control (esp where it's cool/cold).
I know that this has little of the BBQ mystique, but... so? If this doesn't work, then one of the assertions above must not be right or is, at best, only partially correct.
Discuss. Over coffee. Or beer.
1) Meat only takes on smoke for the first few hours.
2) Low and slow is best for tough cuts like brisket.
3) Brisket at 225F-275F is the way to go meaning it will take 12+ hours most of the time.
But wait... if all of the above are generally true... why not do this? Smoke a brisket for 3-5 hours. If #1 is accurate, then it's taken about as much smoke as it's going to. Remove it, wrap it, plop it in the oven where temps are much easier to control (esp where it's cool/cold).
I know that this has little of the BBQ mystique, but... so? If this doesn't work, then one of the assertions above must not be right or is, at best, only partially correct.
Discuss. Over coffee. Or beer.
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