Food Smokers and Smoking Tips/Tricks/Techniques

Lot's of people finish in the oven. I've done it a few times too. Opposite of what you've posted obviously but there's multiple paths to the finish line.

Do you wrap at all? time under heat and smoke is what sets the bark. we all range from low and slow to hot and fast in here. I prefer low and slow and not wrapping if I can help it. If I do have to wrap, I try and make sure the bark is set up enough (fingernail test) before wrapping. And then i'll alternate between foil and butcher paper, depends what I have on hand.

Main thing is do what you like and what works for you. for the 18 lber, it could be done low or hot. could do 225 ish on the pit for 4-6 hours for good smoke, wrap and in the oven at 250-275 to finish. depends on your timeline though.

 

It's in the mail already.

I'll probably have more stuff once my new probes arrive though

 

OKOK, I guess Ill give it a little less time in the oven and a little more in the pit.

I only wrap it when I put it in the oven.

Another thing I do is Ill put a small metal tray with all of the juice it released in the oven under the brisket. I do it in hopes of keeping everything moist, whether it makes a difference or not is another thing.

 

Havent done brisket. But with the chuck roast (close to the same) i had been doing 6 hours on the smoker then wrapping in foil to finish off in the oven until 200-205ish. Depends if you want it sliced or pulled. Bark has been tasty for being done in an electric smoker and it retains a lot of moisture after being wrapped.

 

I think pit first then oven may yield a better flavor. More smoke absorption and reaction in the initial cook times. up to about 140°F ish. Then after that it's just bark formation. Once it's wrapped, in foil anyway, heat is heat. if you use butcher paper, some added moisture via a pan is good choice. Ovens are pretty dry.

Main thing is to just tweak your method. Sounds like you are close to what you like so just chasing that last leg is tough. If you change it all up could be a longer journey. Fun journey though.

Just don't forget pics @Bigdaddy4760 gets unruly...

 

Getting some good stuff ready for a cook soon

 

Bear?

 

He does frequent Alaska...

 

Well, at least you ain’t boilin’ nothin’. It’s all dry heat.

 

I have it in the oven for a few hours, and then I take it out to the pit to finish. I use an almost identical set up to what the guy in the video does. The pan I put under the brisket is all brisket juice and I use mesquite wood. The only par Im missing is that bark. https://youtu.be/ocQ9nEjsFEY

 

Ill definitely be trying this butter steak soon.
https://youtu.be/nPsL6CFOwsQ

 

this is on my list too!

 

Just tryin’ to decide, Regular or Wagyu butter.

 

Got this for Friday

 

Think you need to try pit first then oven like suggested

 

Does anyone have experience doing pit only?

 

40 years worth but with stick burners

 

My brisket never hits the oven. Done full time in the pellet pooper. I’ve also stopped wrapping it at any point. Been liking the results more and more each time I do it.

 

As Zach suggested, do it on the pit first for smoke flavor, and start the bark. If you want a nice bark, wrap with paper or leave it unwrapped.