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Brisket Smoked Overnight

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  • Brisket Smoked Overnight

    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

  • #2
    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.
    Build thread: http://www.fornobravo.com/forum/f6/m...sts-20752.html

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    • #3
      Re: Brisket Smoked Overnight

      Brisket is something I cannot master - both look amazing!
      Where can I find logs? I need more!
      Finishing the WFO will come after the barn is completed http://flinthousebarn.co.uk/

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      • #4
        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.
        Matthew 19:26. With God all things are possible.

        My Build: http://www.fornobravo.com/forum/f21/...les-18741.html

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        • #5
          Re: Brisket Smoked Overnight

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

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          • #6
            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

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