High Heat Brisket Question


 
M

Mike D

TVWBB Member
Im cooking two briskets (approx 8lbs each) using the high heat method and im considering finishing one or both in the oven.

The thinner of the two briskets (top grate) is about 150-155 degrees now, while the thicker brisket is only about 140. I usually foil at 160-165 and then try and kick the temps up a bit to 350-360 range to finish them off.

Any issues / suggestions in terms of finishing one or both in the oven (after foiled)?

FYI - Im trying to have both ready for a party around 5ish.

Thanks in advance - Mike
 
You shouldn't have any problems finishing them off in either the WSM or the oven. You say after foiling you kick up the temps to 350-360. What are the temps now? FWIW, when I do high heat, I do the entire cook around 350-375.

Paul
 
Paul - temps probably averaged about 325 or so throughout the cook. Just had a problem getting it up to 350. Recently took the door off and its now sitting at 350. Thinner brisket is foiled, getting ready to foil the thicker one here soon.

Thinking I want to finish it in the oven at 375 in order to speed things up a tad. Trying to get both done by 5 and running up against a wall here.

Sound reasonable?

Thx - Mike
 
Sounds very doable. If pressed for time, no reason not to use the oven. You've already got your smoke flavoring on the meat, so foil them up and put them in the oven. 375 sounds good. If they get finished a little early, an empty ice chest will keep them warm for several hours. Just keep them foiled and wrap a towel around them and close the lid. 5:00 PM is about 2 hours away where I am. Not knowing your location, how much time do you have?
 
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