British BBQ Society Forums

I read recently about someone who had slow smoked a brisket for 6-7 hours to get all of the flavour into it (arguing that the smoke flavour is all imparted in the first 2-3 hours and after that smoking is redundant) and then finished off the cooking in his oven for a further 8-10 hours at about 185F.

I thought it was an interesting alternative to BBQing through the night and having to tend to the coals at 3/4am. I should state here that I convert my kettle BBQ into a smoker so controlling the temp is that bit harder - I really should invest in the real thing.

I was wondering if anyone had taken this approach or had any comments on it?

I've done this a couple of times when either the weather has taken a really bad turn for the worse or I've run out of charcoal (happened a few times in the beginning), it's not quite cheating to be honest and is a viable alternative if the needs arises. Most people will agree that it's the smoke taken on if the first half of the cook that gives the flavour and smoke ring, after that you run the risk of over smoking the meat so most opt not to add any wood in the second half of the cook, therefore it makes no odds where you finish the second half the good work has already been done

Interesting what you say about imparting the smoke in the first half of the cooking as this is something that I wasn't sure of but would explain why the last pork shoulder I cooked tasted better then the previous (I stopped putting wood chips in as was running out of coals and didn't want to open the lid and lose too much heat as I thought I would never be able to get it back up again).

Thanks for the response.

Definitely not cheating, unless at a competition.

Sure, it is not the traditional route but for home cooking it is a viable compromise. Many cooks foil their brisket and this is a different way of achieving similar results.

I often reheat BBQ in a low oven the next day and it still tastes the same albeit with less mousture, so this should work fine I would still use a probe thermometer to be sure.

I have a family and young kids an all night cook is never that practical.

"I have a family and young kids an all night cook is never that practical".

My problem exactly.

If it tastes good and you enjoy the process, do what makes you happy and it means you can enjoy brisket without the stress, I say you are cheating if the alternative is you don't do it at all.

philnewts wrote:If it tastes good and you enjoy the process, do what makes you happy and it means you can enjoy brisket without the stress, I say you are cheating if the alternative is you don't do it at all.

Agreed! I'd say be pragmatic about it, if it's what works for you and best suits your situation, then do it. I imagine there'd be purists who would almost say you'll go to hell for such BBQ sacrilege, I'd tell those purists to get stuffed

i agree with all, you really dont need alot of hickory chips as long as you soak them the night before in water, and most of the smoke comes from the beginning of the cooking process,the smoke only penetrates the top layer of the brisket-as you can see the chemical reaction of the red ring when you slice it it only goes down less then an inch. here is a picture of the briskets i smoke you can see it only penetrates a very little amount


http://www.thebarbecuemaster.net/barbec ... ecipe.html

As long as you cook to an internal temperature where its safe to eat when checked with your thermometer inserted in the brisket you will be okay thats over 180Fdegrees


thank you

Actually, the smoke will penetrate the meat all the way through the cooking process. That is why it is possible (and much better to avoid) oversmoking. Now, the chemical reaction that causes the smoke ring will only do so until the meat temperature is around 145. Or so I am led to believe. Chemistry was never my strong suit in school.

As for my opinion on whether it is cheating or not. In a word..............nope. Having said that, whenever I am BBQing at home, I still try to get it all done on the smoker. Guests always seem to love watching the smoking process, and I have been experimenting with smoking at higher temperatures (275F) and foiling for part of the time (I know, Steve, I was one of those who argued against foiling in a long ago thread). So it doesn't take all night. I get an 8 pound butt done in around 6 hours. Still, on occasion, I have used the oven crutch.