smoker to oven question as a time saver

[morgan]

I have a brisket and butt on now. I want to speed up the process this afternoon by finising in the oven. At what internal temp does most meat quit taking in the smoke / good temp to transfer to oven? When in oven, a temp of 300 or so a good one?

 

[Dale Perry]

I have used the oven method to speed up the process a few times. 300 will work but so will 400, you just need to watch the meat. As for smoke, just smoke it as long as possible.

 

[j biesinger]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">At what internal temp does most meat quit taking in the smoke / good temp to transfer to oven? </div></BLOCKQUOTE>

as far as I know it doesn't stop taking on smoke. Smoke adheres to the surface of meats, so I assume it can be laid on for the entire process. IMO, a couple hours is sufficient to build up a smoke flavor.

If you go by the 3-2-1 method for spares, they are foiled after 3.

 

[Timothy Hoffman]

I have done this with butts. 5 hours of smoke for an 8 pounder, then into the oven, foiled, for 3 hours at 325deg.