Anyone switch to the oven for foiling?

[Steve McKibben]

When I was making the stout pepper beef (delicious by the way), it struck me that once I put the roast in a foil pan and sealed it with foil on top, it might as well have been in an oven for the duration of the cook.

This weekend I plan to cook a number of different things and since there's limited (to an extent) space and fuel time on the WSM, why not free up that smoker space for the things that will benefit the most from being in that environment?

I would imagine that the post-foiling stage of a HH brisket cook would be the same.

Other than wanting to just cook outside/on the smoker, can you see any reasons not to approach it this way?

 

[Pat McCreight]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">ifferent things and since there's limited (to an extent) space and fuel time on the WSM, why not free up that smoker space for the things that will benefit the most from being in that environment?

I would imagine that the post-foiling stage of a HH brisket cook would be the same.

Other than wanting to just cook outside/on the smoker, can you see any reasons not to approach it this way? </div></BLOCKQUOTE>

I don't see any problems finishing foiled meats in the oven. The end result will be very similar, and if space is an issue, I'd say go for it.

 

[Paul H]

I've done it when my WSM "runs out of steam"

 

[Gary McD]

I have foiled and finished in the oven a couple of times, and the meat turned out just fine. Nevertheless, my preference is to leave everything on the WSM until it's done

 

[Jim Bloomfield]

Done it both ways. Using the oven makes space in the WSM if needed. I use a stoker on the WSM so temps are more stable then your oven.Sad but true.

 

[Mike R. (Heyworth)]

I've done some oven finishing as well, especially if i'm putting something else on WSM which need a different heat range (wings, abts) things like that. No shame in it.

 

[Joe Abad]

I finished in the oven before I accumulated all this bbq hardware. IMO, meats can absorb only so much smoke flavor up to a certain temperature. After that point is reached finishing in a smoker or an oven, gas or electric doesn't matter. My 2 cents...

joe

 

[Pete Z]

The concept is well documented here for brisket. Makes sense to me.