Brisket - Smoked & Oven Finished


 
D

Douglas Lance

New member
Hi,
I want to try the Brisket - Smoked & Oven Finished and was wondering if I could cook it for the first 10 hours to 165-170°F the day before and finish it off in the oven the next day to the final temp of 205°F internal . It would most likely be 12 hours or so between the time it came off the WSM and into the oven.
Anyone ever try this? If so how did it work? If not do you guys think it will work? Any suggestions / hints
Thanks
Doug
 
The first time I smoked two flats, they were on for about 10 hours and in the oven for almost 3. They were eaten up, including leftovers, by three people in three days.
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doug -

definitely do not cook partially, then reheat and cook to done temp. You won't end up with the product you want at all.

Cook it all the way to done, wrap it in a few layers of foil, rest it, cool it and throw it in the fridge.

A few hours before you want to eat it, put it the oven - wrapped in layers of foil - and at around 300 bring it back up to about 145-150 max. Then slice and enjoy...

A few hours before you are ready to eat,
 
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