Brisket Smoked Overnight

[McPiazza]

So we made pizza on Friday and I decided that I was gonna give something new a try with the retained heat in the oven as it cooled over the weekend. So I got a Brisket "as cheap as I could find" in the event I screwed up and burnt the hell out of it. Oven was down to about 250-260 ambient temp yesterday afternoon so I threw a couple small pieces of oak and a stick of almond on the embers that were still smoldering in the oven and got some good smoke going. Threw in the Brisket last night about 7:30 added on more stick of almond wood for smoke and left it overnight.

I think it got a little hotter than planned (275-280 ranged) so it cooked a little faster than I wanted but this is what it looks like now...internal temp hovering around 190-195 so it should be fall apart tender. Hopefully the rub I put on was good...


Happy Monday

[oblertone]

Re: Brisket Smoked Overnight

I did a rolled brisket joint in my WFO a few weeks ago; it went in hot (260c) for about 30 mins, then went back in covered when the oven was about 150c. Left it there until just before dinner, about 4 hours; delicious and not dry at all.

[GrahamG]

Re: Brisket Smoked Overnight

Brisket is something I cannot master - both look amazing!

[V-wiz]

Re: Brisket Smoked Overnight

Brisket takes time and low heat. Ive done brisket in my oven and it came out great. Your brisket looks nice too.

[mrchipster]

Re: Brisket Smoked Overnight

OK off to the meat market tomorrow for a brisket my oven is 275 today and 250 tomorrow.

[RandyJ]

Re: Brisket Smoked Overnight

I can't wait to do a brisket in my oven once done. I have done a number of them in my gas grill. The hardest part is keeping the temp down so you don't cook it to fast. When done right they sure are tasty.

Randy