John Neuser
TVWBB Fan
History: I'm a long time smoker, years wise, but amateur when it comes to amount of meat and fish. I usually only smoke two for three times a year. I'm using a 22" WSM and have smoked ribs, chicken, butts, brisket and salmon. I don't use water and don't have an ATC but have been trying to justify buying one for a couple of years. Any how....
Question: Is there any real difference between smoking meat to completion in the WSM or finishing in the oven? I'm particularly interested in long cook things like briskets and butts. While I'm not a purest and have no problem finishing in the oven I am after the best finished product I can make. Seems to me that, if the meat only absorbs smoke for three or four hours, then the other eight hours or so are only for heat to cook, so why not wrap and shift to the oven and not worry about adding coal or shaking down the ash. To put the question more simply, "Is 250 - 275* in the smoker any different than same temp in the oven?"
Thank you for reading and keep on smoking.
Question: Is there any real difference between smoking meat to completion in the WSM or finishing in the oven? I'm particularly interested in long cook things like briskets and butts. While I'm not a purest and have no problem finishing in the oven I am after the best finished product I can make. Seems to me that, if the meat only absorbs smoke for three or four hours, then the other eight hours or so are only for heat to cook, so why not wrap and shift to the oven and not worry about adding coal or shaking down the ash. To put the question more simply, "Is 250 - 275* in the smoker any different than same temp in the oven?"
Thank you for reading and keep on smoking.