Food and Drink Smoking Brisket & Pulled Pork

Omaha · 11-17-2012, 10:05 AM

OK, I overslept and didn't get my shit on the smoker as early as I wanted. (My lovely wife turned the alarm off and went for a run whilst I slept)

I have heard some people say that they smoke their meat for several hours at about 225 or lower then wrap it in foil and finish it off in the oven at about 400. Have you guys tried this?

I have people coming over and I'm not sure how to get things to finish up on time. These people get fussy when they're hungry so I don't want to make them wait too late to eat.

Any suggestions?

In58men · 11-17-2012, 10:06 AM

225 for 8-10 hours, do not put in the oven.

**Trivers** · 11-17-2012, 10:10 AM

Quote:

Originally Posted by Omaha

OK, I overslept and didn't get my shit on the smoker as early as I wanted. (My lovely wife turned the alarm off and went for a run whilst I slept)

I have heard some people say that they smoke their meat for several hours at about 225 or lower then wrap it in foil and finish it off in the oven at about 400. Have you guys tried this?

I have people coming over and I'm not sure how to get things to finish up on time. These people get fussy when they're hungry so I don't want to make them wait too late to eat.

Any suggestions?

Do that all the time.

Sometimes you have to cut corners.

3-4 hours @ 225 in smoker to get the smoke ring. Then place in oven at 350-400 until internal temp desired is reached.

**BigMeatballDave** · 11-17-2012, 10:10 AM

I don't have a smoker, but I've made a kickass brisket in the oven.

jspchief · 11-17-2012, 10:13 AM

Cook to internal temps, not times. The lower and slower, the better the meat turns out.

Omaha · 11-17-2012, 10:19 AM

Quote:

Originally Posted by jspchief

Cook to internal temps, not times. The lower and slower, the better the meat turns out.

Agreed. I just don't have time to get the internal temp up there @ 225.

What temp do you ****ers try to reach with your brisket & pulled pork?

Omaha · 11-17-2012, 10:22 AM

Quote:

Originally Posted by Dave

I don't have a smoker, but I've made a kickass brisket in the oven.

What temp do you use?

jspchief · 11-17-2012, 10:29 AM

Quote:

Originally Posted by Omaha

Agreed. I just don't have time to get the internal temp up there @ 225.

What temp do you ****ers try to reach with your brisket & pulled pork?

Pork butt you want to get to around 190 to pull. It will hit a stall around 170 and could take hours to get past that, but its the difference between pulling or slicing.

Brisket is good at 190-205, at 205 your slices may crumble.

I don't know about cookng at 400. That seems too hot. The exterior is going to constrict too much and squeeze all the moisture out.

Pasta Little Brioni · 11-17-2012, 10:39 AM

Serve them bags of apples instead

Omaha · 11-17-2012, 10:39 AM

Quote:

Originally Posted by jspchief

Pork butt you want to get to around 190 to pull. It will hit a stall around 170 and could take hours to get past that, but its the difference between pulling or slicing.

Brisket is good at 190-205, at 205 your slices may crumble.

I don't know about cookng at 400. That seems too hot. The exterior is going to constrict too much and squeeze all the moisture out.

Cool. 190 is usually my target for both. I get the same stall at 170. Maybe I'll let my brisket go longer in the future.

Maybe I'll see where I am about 2 hours before it's time to eat and put them in the oven at 300ish if I need things to speed up. I hate slicing a pork shoulder. It's not nearly as good.

**BigMeatballDave** · 11-17-2012, 10:40 AM

Quote:

Originally Posted by Omaha

What temp do you use?

300 for the first hour, uncovered.

Wrap tightly with foil for additional 4-4.5 hrs at 250.

Came out great.

Omaha · 11-17-2012, 10:40 AM

Quote:

Originally Posted by PGM

Serve them bags of apples instead

That's dessert, dummy.

KCUnited · 11-17-2012, 10:40 AM

Crank your smoker up to 325-375 and smoke your brisket for 2-2.5 hrs, wrap it in foil and cook it another 2-2.5 or until 190 internal. Not ideal, the foil will sog out your bark, but you can keep it tender. You can also foil your pork to push it through the stall.

Omaha · 11-17-2012, 10:43 AM

Quote:

Originally Posted by Dave

300 for the first hour, uncovered.

Wrap tightly with foil for additional 4-4.5 hrs at 250.

Came out great.

Cool. That seems really quick but I've never tried it that hot before. Was it a full brisket?

**BigMeatballDave** · 11-17-2012, 10:48 AM

Quote:

Originally Posted by Omaha

Cool. That seems really quick but I've never tried it that hot before. Was it a full brisket?

10lbs, roughly

I didn't trim the fat and cooked it fat side up.

Most of the fat rendered. Made a kickass gravy.

11-17-2012, 10:05 AM
Omaha Badass! Join Date: May 2010 Casino cash: $9726579	Smoking Brisket & Pulled Pork OK, I overslept and didn't get my shit on the smoker as early as I wanted. (My lovely wife turned the alarm off and went for a run whilst I slept) I have heard some people say that they smoke their meat for several hours at about 225 or lower then wrap it in foil and finish it off in the oven at about 400. Have you guys tried this? I have people coming over and I'm not sure how to get things to finish up on time. These people get fussy when they're hungry so I don't want to make them wait too late to eat. Any suggestions?
Posts: 6,577

11-17-2012, 10:06 AM	#2
In58men I didn’t say mud, I said crud. Join Date: Jan 2012 Casino cash: $-1531974	225 for 8-10 hours, do not put in the oven.
Posts: 30,913

11-17-2012, 10:10 AM	#4
BigMeatballDave GBM 8-12-15 Join Date: Aug 2000 Location: Dayton, Oh. Casino cash: $10052154	I don't have a smoker, but I've made a kickass brisket in the oven.
Posts: 59,997

11-17-2012, 10:13 AM	#5
jspchief BAMF Join Date: Apr 2004 Location: Your Face Casino cash: $9998710	Cook to internal temps, not times. The lower and slower, the better the meat turns out. __________________ Courage is not the absence of fear but rather the judgment that something is more important than fear. The brave may not live forever but the cautious do not live at all.
Posts: 27,207

11-17-2012, 10:39 AM	#9
Pasta Little Brioni Consuming CP souls Join Date: Oct 2005 Location: U.S.A. Casino cash: $218880	Serve them bags of apples instead __________________ **Official TFWdemB Trivia Commisioner**
Posts: 72,991

11-17-2012, 10:40 AM	#13
KCUnited Cheat Death Join Date: Nov 2007 Location: Land of Drincoln Casino cash: $-1571756	Crank your smoker up to 325-375 and smoke your brisket for 2-2.5 hrs, wrap it in foil and cook it another 2-2.5 or until 190 internal. Not ideal, the foil will sog out your bark, but you can keep it tender. You can also foil your pork to push it through the stall.
Posts: 36,973