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Posted: 9/30/2011 7:33:32 AM EDT
[#1]
yes, wrap with foil and move to the oven.
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Posted: 9/30/2011 7:34:43 AM EDT
[#2]
I've done that with a bacon sausage log concoction I once made. Came out alright, definitely not the same as letting it smoke the full time though.
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Posted: 9/30/2011 7:35:23 AM EDT
[#3]
Quoted:
yes, wrap with foil and move to the oven. what temp 200? pull when meat thermometer says 170. Is that right? |
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Posted: 9/30/2011 7:36:13 AM EDT
[#4]
Got a garage or carport? Could you cook in it {leave the door open} How many pounds is it? You usually figure 90-ish min. per pound.
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Posted: 9/30/2011 7:37:30 AM EDT
[#5]
It works fine. I'd smoke it for at least 4 hours though, then wrap in foil and set in the oven at 225*F.
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Posted: 9/30/2011 7:37:49 AM EDT
[#6]
If you have the time to mess with it, get as much smoke time on it as you can. A brisket stops taking on smoke after 5 hours or so, so give it hell earlier in the day, then foil wrap, and get it into a 225-240 degree oven until you get your core temp where you want it.
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Posted: 9/30/2011 7:40:02 AM EDT
[#7]
Quoted:
Quoted:
yes, wrap with foil and move to the oven. what temp 200? pull when meat thermometer says 170. Is that right? That's too low. The collagen doesn't begin to turn into gelatin until 180-185*F. I pull mine at 190 and wrap in foil and towels and throw it a cooler for a couple hours to rest. |
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Posted: 9/30/2011 7:40:44 AM EDT
[#8]
2 hours of smoke then oven will work good. I would rather 2 hours of smoke then leave it in smoker for another 2-4 hours to get a good bark. Transfer to the oven on a rack in a roasting pan tightly covered with a small amount of apple juice for moisture. Cook until its 190-195.
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Posted: 9/30/2011 7:44:59 AM EDT
[#9]
Great info guys.
Now talk to me about your dry rub. I was planning on doing my standard concoction; seasoned salt, onion powder, garlic powder, paprika, white pepper and black pepper, but I'm always looking for something better. |
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Posted: 9/30/2011 7:52:13 AM EDT
[#10]
I use Memphis magic dust,which is actually a pork rub. I've tried other rubs, including the traditional salt and pepper rub, and I like this the best. I always use pecan wood and they complement each very well.
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Posted: 9/30/2011 7:58:39 AM EDT
[#11]
cellery salt
brown sugar Garlic powder cummin chili powder paprika black pepper let set up in fridge for at least four hours. |
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Posted: 9/30/2011 7:58:40 AM EDT
[#12]
Quoted: I'm smoking a brisket tomorrow but I've got a crappy Brinkman electric smoker. If it's not at least 75 degrees with no wind it doesn't turn out that great. I'm thinking about smoking it for two hours and then transferring it to the oven. Has anyone ever done this before? I always use the oven, however I smoke the brisket for 7 hours prior. How big is your brisket? I suggest you smoke it as long as you can, remember you are smoking, not heating. I usually start smoking around 5 pm, take off smoker at midnight, wrap in foil and place in oven at 185 till 11 the next morning. Pull out wrap in towels and rest for 2 hours. You can cut that shit with a spoon. |
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Posted: 9/30/2011 8:08:30 AM EDT
[#13]
Quoted:
It works fine. I'd smoke it for at least 4 hours though, then wrap in foil and set in the oven at 225*F. I have to agree. You need to smoke it longer than 2 hours or you wont have much of a "smokey" flavor. |
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Posted: 9/30/2011 9:22:31 AM EDT
[#14]
Quoted:
cellery salt brown sugar Garlic powder cummin chili powder paprika black pepper let set up in fridge for at least four hours. That sounds good. What's the recipe? |
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Posted: 9/30/2011 9:25:40 AM EDT
[#15]
Brisket is very low grade meat with all kinds of connective tissues and collagen that need to be rendered before it is edible. You cook it at a low temperature of a long, long time to accomplish this. 10-12 hours is not uncommon, in the 200's degree range. Smoking is nice for flavor.
Protip: buy a better grade of meat, and leave the brisket for the dogs. |
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Posted: 9/30/2011 9:27:03 AM EDT
[#16]
I like to pull mine when the temp probe slides in with little resistance. I prefer this over a set internal temp that might vary from one cut of meat to another.
ETA: The internal temp is usually 200 to 205 at this point. |
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Posted: 9/30/2011 9:27:12 AM EDT
[#17]
Quoted: Brisket is very low grade meat with all kinds of connective tissues and collagen that need to be rendered before it is edible. You cook it at a low temperature of a long, long time to accomplish this. 10-12 hours is not uncommon, in the 200's degree range. Smoking is nice for flavor. Protip: buy a better grade of meat, and leave the brisket for the dogs. Protip: pros dont post this kind of nonsense. |
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Posted: 9/30/2011 9:30:03 AM EDT
[#18]
Quoted:
Brisket is very low grade meat with all kinds of connective tissues and collagen that need to be rendered before it is edible. You cook it at a low temperature of a long, long time to accomplish this. 10-12 hours is not uncommon, in the 200's degree range. Smoking is nice for flavor. Protip: buy a better grade of meat, and leave the brisket for the dogs. When heated connective tissue (collagen) turns into gelatin. Properly prepared brisket is more tender than, say, filet mignon, because it's basically little bits of meat in a gooey matrix of gelatin and melted fat. Only a fool would feed brisket to dogs. |
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Posted: 9/30/2011 9:30:44 AM EDT
[#19]
Quoted:
I like to pull mine when the temp probe slides in with little resistance. I prefer this over a set internal temp that might vary from one cut of meat to another. ETA: The internal temp is usually 200 to 205 at this point. You can tell by giving it a shake. When it's done, it's floppy. |
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Posted: 9/30/2011 9:35:57 AM EDT
[#20]
Quoted:
Quoted:
Brisket is very low grade meat with all kinds of connective tissues and collagen that need to be rendered before it is edible. You cook it at a low temperature of a long, long time to accomplish this. 10-12 hours is not uncommon, in the 200's degree range. Smoking is nice for flavor. Protip: buy a better grade of meat, and leave the brisket for the dogs. When heated connective tissue (collagen) turns into gelatin. Properly prepared brisket is more tender than, say, filet mignon, because it's basically little bits of meat in a gooey matrix of gelatin and melted fat. Only a fool would feed brisket to dogs. The balance of protein and fat in brisket is ideal for dogs (and terrible for humans). |
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Posted: 9/30/2011 9:37:07 AM EDT
[#21]
Quoted: Stick to cooking your food in the microwave bud.Quoted: Quoted: Brisket is very low grade meat with all kinds of connective tissues and collagen that need to be rendered before it is edible. You cook it at a low temperature of a long, long time to accomplish this. 10-12 hours is not uncommon, in the 200's degree range. Smoking is nice for flavor. Protip: buy a better grade of meat, and leave the brisket for the dogs. When heated connective tissue (collagen) turns into gelatin. Properly prepared brisket is more tender than, say, filet mignon, because it's basically little bits of meat in a gooey matrix of gelatin and melted fat. Only a fool would feed brisket to dogs. The balance of protein and fat in brisket is ideal for dogs (and terrible for humans). |
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Posted: 9/30/2011 9:48:39 AM EDT
[#22]
Quoted:
Quoted:
Quoted:
Brisket is very low grade meat with all kinds of connective tissues and collagen that need to be rendered before it is edible. You cook it at a low temperature of a long, long time to accomplish this. 10-12 hours is not uncommon, in the 200's degree range. Smoking is nice for flavor. Protip: buy a better grade of meat, and leave the brisket for the dogs. When heated connective tissue (collagen) turns into gelatin. Properly prepared brisket is more tender than, say, filet mignon, because it's basically little bits of meat in a gooey matrix of gelatin and melted fat. Only a fool would feed brisket to dogs. The balance of protein and fat in brisket is ideal for dogs (and terrible for humans). Apparently he's never had GOOD brisket!! |
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Posted: 9/30/2011 9:54:08 AM EDT
[#23]
Quoted:
Quoted:
Quoted:
Brisket is very low grade meat with all kinds of connective tissues and collagen that need to be rendered before it is edible. You cook it at a low temperature of a long, long time to accomplish this. 10-12 hours is not uncommon, in the 200's degree range. Smoking is nice for flavor. Protip: buy a better grade of meat, and leave the brisket for the dogs. When heated connective tissue (collagen) turns into gelatin. Properly prepared brisket is more tender than, say, filet mignon, because it's basically little bits of meat in a gooey matrix of gelatin and melted fat. Only a fool would feed brisket to dogs. The balance of protein and fat in brisket is ideal for dogs (and terrible for humans). If you want healthy, go eat some fucking grilled tofu. |
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Posted: 9/30/2011 10:00:48 AM EDT
[#24]
Quoted:
Quoted:
I like to pull mine when the temp probe slides in with little resistance. I prefer this over a set internal temp that might vary from one cut of meat to another. ETA: The internal temp is usually 200 to 205 at this point. You can tell by giving it a shake. When it's done, it's floppy. Mrs. Winmag said this about me the other night. 
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Posted: 9/30/2011 10:04:52 AM EDT
[#25]
Quoted:
Brisket is very low grade meat with all kinds of connective tissues and collagen that need to be rendered before it is edible. You cook it at a low temperature of a long, long time to accomplish this. 10-12 hours is not uncommon, in the 200's degree range. Smoking is nice for flavor. Protip: buy a better grade of meat, and leave the brisket for the dogs. Pressure cooker does all sorts of wonderful things to low grade meat. 
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Posted: 9/30/2011 10:05:48 AM EDT
[#26]
Quoted:
Quoted:
Quoted:
I like to pull mine when the temp probe slides in with little resistance. I prefer this over a set internal temp that might vary from one cut of meat to another. ETA: The internal temp is usually 200 to 205 at this point. You can tell by giving it a shake. When it's done, it's floppy. Mrs. Winmag said this about me the other night. Don't ruin brisket for me, please. |
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Posted: 9/30/2011 10:05:54 AM EDT
[#27]
Quoted:
Quoted:
Quoted:
Brisket is very low grade meat with all kinds of connective tissues and collagen that need to be rendered before it is edible. You cook it at a low temperature of a long, long time to accomplish this. 10-12 hours is not uncommon, in the 200's degree range. Smoking is nice for flavor. Protip: buy a better grade of meat, and leave the brisket for the dogs. When heated connective tissue (collagen) turns into gelatin. Properly prepared brisket is more tender than, say, filet mignon, because it's basically little bits of meat in a gooey matrix of gelatin and melted fat. Only a fool would feed brisket to dogs. The balance of protein and fat in brisket is ideal for dogs (and terrible for humans). You's trollin'. OP, Ignore this person who claims to be from Texas. Also, don't get too wrapped up in which rub you use. For the most part, a rub is a rub is a rub. |
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Posted: 9/30/2011 10:48:18 AM EDT
[#28]
Quoted: Great info guys. Now talk to me about your dry rub. I was planning on doing my standard concoction; seasoned salt, onion powder, garlic powder, paprika, white pepper and black pepper, but I'm always looking for something better. Try the Smoke Ring |
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Posted: 9/30/2011 10:52:46 AM EDT
[#29]
I prefer to marinade brisket. Recently I've been using Chiavetta's just because it's easily available.
Rub works, too, but I think it forms too thick of a pellicle. Better on a pork butt, IMHO. If you need your electric smoker to run hotter, you can always throw in a small stainless bowl with a few pieces of charcoal in it. |
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Posted: 9/30/2011 10:53:06 AM EDT
[#30]
Just rub it with Liquid Smoke and roast it in your oven. All the Texans will be along shortly to let you know this is an acceptable substitute.
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Posted: 9/30/2011 10:56:02 AM EDT
[#31]
Quoted:
The balance of protein and fat in brisket is ideal for dogs (and terrible for humans). Brisket fat is high in oleic acid, a monounsaturated fatty acid, which is good for you. http://www.cattletoday.com/archive/2008/June/CT1599.shtml |
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Posted: 9/30/2011 10:56:36 AM EDT
[#32]
Wrap your smoker with a moving blanket or a hot water heater blanket
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Posted: 9/30/2011 11:01:43 AM EDT
[#33]
I smoke my on a gas grill indirect heat for about 8-10 hours at 200-225. Usually smokes real good for the first 90-120 minutes, then I rotate every 90 or so minutes. I also put a pan of water under the Brisket for moisture. Last one I did pretty much fell apart even after setting for a couple hours.
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Posted: 9/30/2011 11:05:22 AM EDT
[#34]
Quoted:
blah blah blah... Protip: buy a better grade of meat, and leave the brisket for the dogs. GTFO of Texas! That's something someone from Norman would say..  
Edit: To the topic, follow the advice from further up, in the smoker for at least 3 hours with as much smoke as you can get going at temp. Finish in oven on 215-220 (this is where an in-oven thermometer is required) and keep an eye on the temp as ovens don't like to hold temp in that range well. Let cook 75-85Mins / pound (the smoker helped it along a bit @ 3-4 hours), let sit/stand wrapped up for a bit. |
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Posted: 9/30/2011 11:47:40 AM EDT
[#35]
Quoted:
Just rub it with Liquid Smoke and roast it in your oven. All the Texans will be along shortly to let you know this is an acceptable substitute. You're a bad man. |
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Posted: 9/30/2011 11:50:55 AM EDT
[#36]
Quoted:
Quoted:
The balance of protein and fat in brisket is ideal for dogs (and terrible for humans). Brisket fat is high in oleic acid, a monounsaturated fatty acid, which is good for you. http://www.cattletoday.com/archive/2008/June/CT1599.shtml That's awesome. I just sent that to the lady so she won't give me so much crap about eating the point. |
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Posted: 9/30/2011 11:57:29 AM EDT
[#37]
Quoted:
Quoted:
Quoted:
Quoted:
Brisket is very low grade meat with all kinds of connective tissues and collagen that need to be rendered before it is edible. You cook it at a low temperature of a long, long time to accomplish this. 10-12 hours is not uncommon, in the 200's degree range. Smoking is nice for flavor. Protip: buy a better grade of meat, and leave the brisket for the dogs. When heated connective tissue (collagen) turns into gelatin. Properly prepared brisket is more tender than, say, filet mignon, because it's basically little bits of meat in a gooey matrix of gelatin and melted fat. Only a fool would feed brisket to dogs. The balance of protein and fat in brisket is ideal for dogs (and terrible for humans). You's trollin'. OP, Ignore this person who claims to be from Texas. Also, don't get too wrapped up in which rub you use. For the most part, a rub is a rub is a rub. I cook a brisket every year on the first of October. My oldest son was born five years ago tomorrow in San Antonio. It's our annual celebration of our favorite Texan. 15 more years and I get to introduce him to Pearl beer and lone star! |
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Posted: 9/30/2011 12:03:53 PM EDT
[#38]
This thread is worthless without pics... my most recent brisket.
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Posted: 9/30/2011 12:05:05 PM EDT
[#39]
Quoted:
Quoted:
Brisket is very low grade meat with all kinds of connective tissues and collagen that need to be rendered before it is edible. You cook it at a low temperature of a long, long time to accomplish this. 10-12 hours is not uncommon, in the 200's degree range. Smoking is nice for flavor. Protip: buy a better grade of meat, and leave the brisket for the dogs. Protip: pros dont post this kind of nonsense. He's a heretic. Smoked brisket is a gift from God. Must be some kinda Yankee who likes tiptoeing through the tulips. Posted Via AR15.Com Mobile |
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Posted: 9/30/2011 12:07:15 PM EDT
[#40]
Quoted: Great info guys. Now talk to me about your dry rub. I was planning on doing my standard concoction; seasoned salt, onion powder, garlic powder, paprika, white pepper and black pepper, but I'm always looking for something better. http://texasbbqrub.com/no2.htm What I do is the night before, rub the brisket with a slurry of Worchestershire sauce and old number 2 brisket rub, place in plastic bag in fridge to marinate overnight. In the AM I fire up my Brinkman smoker (use charcoal and wood). I put the brisket (fat side DOWN) on for 2-3 hours then bring it inside and wrap it in foil and put it in a electric turkey roaster. Your oven would work just as well. Set temp at 225 or so. I let it slow cook there for another 7or 8 hours. When the internal temp is 190, you're good. This is a great way to have the smoke flavor (yes you will have the smoke ring in the meat), but much easier to control than the cheap Brinkman to stay in the ideal range. Let rest for 30-45 minutes, then carve it up. I like to make my "Bill Millers" marinated onions to go with it and some spicy beans. Makes a great meal. Some corn bread too, and a nice glass of iced tea! Let me know if you want the recipe for the marinated onions and/or pinto beans.     |
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Posted: 9/30/2011 12:22:18 PM EDT
[#41]
Dry Rub I use.
1/4 cup Dark Brown Sugar 1/4 cup Kosher Salt 1/4 cup Paprika 3 Tablespoons Fresh Ground Pepper 1 Tablespoon Garlic Powder 1 Tablespoon Dried Onion Flakes 1 Teaspoon Chili Powder 1/2 Teaspoon Celery Seed |
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Posted: 9/30/2011 12:40:09 PM EDT
[#42]
Dammit, You guys are making me hungry! Posting pics and all.
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Posted: 9/30/2011 12:42:09 PM EDT
[#43]
Smoke for 4 hrs.
Put in oven until internal temp is 205. Place in coleman cooler(on towels) for 2-3 hrs. Enjoy. |
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Posted: 9/30/2011 12:46:09 PM EDT
[#44]
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Posted: 9/30/2011 1:09:34 PM EDT
[#45]
I smoke them at 225 until the internal temp is at 185 for slicing or 195 for chopping. (normally 195). This task anywhere from 10 to 16 hours. I use apple, pecan, or cherry wood.
When pulled I wrap in foil, pour in 1/4 cup apple juice, seal it up, wrap in towels, and place in an insulated cooler for an hour or till dinner. It will stay above 140 for several hours this way. Good luck! Onyx |
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Posted: 9/30/2011 1:59:06 PM EDT
[#46]
Quoted:
Brisket is very low grade meat with all kinds of connective tissues and collagen that need to be rendered before it is edible. You cook it at a low temperature of a long, long time to accomplish this. 10-12 hours is not uncommon, in the 200's degree range. Smoking is nice for flavor. Protip: buy a better grade of meat, and leave the brisket for the dogs. I respect your opinion but... |
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Posted: 9/30/2011 2:00:34 PM EDT
[#47]
I do it all the time
Works great! |
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Posted: 9/30/2011 2:49:35 PM EDT
[#48]
Quoted: Quoted: Quoted: Brisket is very low grade meat with all kinds of connective tissues and collagen that need to be rendered before it is edible. You cook it at a low temperature of a long, long time to accomplish this. 10-12 hours is not uncommon, in the 200's degree range. Smoking is nice for flavor. Protip: buy a better grade of meat, and leave the brisket for the dogs. When heated connective tissue (collagen) turns into gelatin. Properly prepared brisket is more tender than, say, filet mignon, because it's basically little bits of meat in a gooey matrix of gelatin and melted fat. Only a fool would feed brisket to dogs. The balance of protein and fat in brisket is ideal for dogs (and terrible for humans).  |
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Posted: 10/1/2011 2:59:34 AM EDT
[#49]
Bump for reasons
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Posted: 10/1/2011 3:01:59 AM EDT
[#50]
Quoted:
Bump for reasons in b4 pics |
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