Smoking Brisket & Pulled Pork

[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?

[Omaha]

Originally Posted by Dave

10lbs, roughly

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

Most of the fat rendered. Made a kickass gravy.

I'll try that this winter.

[Omaha]

Originally Posted by KCUnited

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.

I foil my ribs towards the end but I smoke them again for about an hour to crisp them back up.

[KCUnited]

Originally Posted by Omaha

I foil my ribs towards the end but I smoke them again for about an hour to crisp them back up.

Yeah, I've found ribs firm up a bit better than a brisket after foiling, but you can certainly apply the same technique if you have time. A wet rub also works well with a high heat brisket to create some bark.

[bevischief]

Just tell the skinny midgets to hurry up.

[Omaha]

Anyone ever smoked boneless beef ribs?

[Simply Red]

Be sure you trim the fat?

BOOM!!!!