Brisket smoke today

[smokinfam]

I picked up a 13lb brisket yesterday at Costco and put it into the MasterBuilt smoker today at 4pm (EST). I am estimating around close to 20hours from start to finish. It's currently 7DegF outside and it's going to be around 3DegF by midnight.
I plan to let it sit in the smoke until around 10pm and then bring it inside, put it in a foil pan covered with foil and put into the oven @ 200DegF for the remaining ~ 14hours overnight.
I've never used this approach before, but I figure once it's covered in foil it doesn't matter if it's in the smoker or the oven. And since it's going to be so cold, I figured it might be more efficient to finish it inside.... Thoughts?

Pictures included below of the progress so far...

 

[motocrash]

Sure.I'd smoke it as long as possible,then transfer to preheated oven.Preheat oven and transfer right before going to bed unless 10 pm is your bed time,then do it at 10 :)

 

[SmokyMose]

Once it’s wrapped, smoke doesn’t matter.
That being said, low temps in an oven don’t always correspond with what it says on the dial. I found this out finishing sausage. Wild swings and lower temps.
You should be fine, especially since you’re planning on 20 hrs...

 

[Rings Я Us]

I think 200 and sleep sounds about right. When it reaches 200- 205 it's gonna be ready to stick in a cooler for a couple hours with towels under and over it. Of course you need to check for tenderness first.. you could turn up the oven for a bit after your up. 275 sounds cool..
I open my foiled brisket when it's done so it cools 20 degrees or so and then stick it in the cooler wrapped up , or in a 170 oven is ok for a couple hours or more. You can adjust the holding times a little less or more.. it helps to hold it for an hour plus . Kinda does like what resting does but better.

You probably know all that..
Good luck!

 

[smokinfam]

So once the brisket reaches 200/205, you open the foil up and leave in the oven at 170DegF for a couple additional hours instead of wrapping in a cooler and that gives you better results?

I think 200 and sleep sounds about right. When it reaches 200- 205 it's gonna be ready to stick in a cooler for a couple hours with towels under and over it. Of course you need to check for tenderness first.. you could turn up the oven for a bit after your up. 275 sounds cool..
I open my foiled brisket when it's done so it cools 20 degrees or so and then stick it in the cooler wrapped up , or in a 170 oven is ok for a couple hours or more. You can adjust the holding times a little less or more.. it helps to hold it for an hour plus . Kinda does like what resting does but better.

You probably know all that..
Good luck!

 

[Rings Я Us]

So once the brisket reaches 200/205, you open the foil up and leave in the oven at 170DegF for a couple additional hours instead of wrapping in a cooler and that gives you better results?

No. You open the foil to help the brisket cool down and stop cooking. After a few minutes it should be safe to wrap it back up tightly and either use the oven to keep it 170 or so for a couple hours.. Or you wrap it back up and put it in the cooler.. They both did the same thing and hold it at a steady temp until juices have settled down back into the meat. Both same results. :)

 

[jrod]

Hello friend,

I'm getting into a similar situation this evening. I have a 12.5 lbs brisket that I'm smoking. I'm trying to determine how much time to plan for this thing as I'm bringing it to a NYE party. Its 10am EST now here in Cincinnati Ohio. What time did you put yours on and where you at now with the temps?

 

[Rings Я Us]

Hello friend,

I'm getting into a similar situation this evening. I have a 12.5 lbs brisket that I'm smoking. I'm trying to determine how much time to plan for this thing as I'm bringing it to a NYE party. Its 10am EST now here in Cincinnati Ohio. What time did you put yours on and where you at now with the temps?

10 am? :eek:

 

[Rings Я Us]

You could put a 13 lb brisket on at 4 a.m. I would think.. and go back to bed.. lol

 

[smokinfam]

Update - 10:15pm - Pulled out of the smoker. Internal temp at 145F. Total cook time so far is 6 hours 15min. Placed into foil pan with some beef broth and covered with foil. Placed into oven at 200F set temperature for overnight cooking.

 

[smokinfam]

Hello friend,

I'm getting into a similar situation this evening. I have a 12.5 lbs brisket that I'm smoking. I'm trying to determine how much time to plan for this thing as I'm bringing it to a NYE party. Its 10am EST now here in Cincinnati Ohio. What time did you put yours on and where you at now with the temps?

I put mine on the smoke at 4pm and just took off to put in oven. Internal temp is 145F.

 

[Rings Я Us]

Put one on the smoker before you go to bed if you trust the smoker to go all night ok.
I would if I knew my smoker good. But you need to keep wood smoke going in it.
Then your brisket will be done at like 2 pm and you need to keep it hot in a cooler

 

[jrod]

Lol... darn typo. It was 10pm EST at time of post.

 

[smokinfam]

Update - 6:15am - Point is 198F and middle flat is 201F.
Seems this finished quicker than I thought it would. It's been 16hours since I put it on.
I was intending to have this ready for lunch after church today around 1pm.
Around 7am, I'll probably take it out, open it up and let it cool for a few minutes, then wrap in foil and place back into oven @ 170F until 9am, then put into the refrigerator to wait until we get home from church for lunch.
Will post pictures when I take it out...

 

[SmokinAl]

Update - 6:15am - Point is 198F and middle flat is 201F.
Seems this finished quicker than I thought it would. It's been 16hours since I put it on.
I was intending to have this ready for lunch after church today around 1pm.
Around 7am, I'll probably take it out, open it up and let it cool for a few minutes, then wrap in foil and place back into oven @ 170F until 9am, then put into the refrigerator to wait until we get home from church for lunch.
Will post pictures when I take it out...

Unless you are planning on eating it cold it will stay nice & hot in a 170 degree oven until you get home from church,
Just leave it in the oven wrapped in foil with a little beef broth or pan juice.
Al

 

[griz400]

nice looking .. point to you .. but, want to see it all sliced up ..

 

[smokinfam]

Update - 8:30am - I just pulled out of the oven. 201F internal temp.
Double wrapped in foil and back in oven @170F to rest until we get home at 1pm today.

 

[tropics]

I guess foiling it played a big part in it getting done so soon.
Richie

 

[smokinfam]

Houston, we may have a problem... I just noticed my temp probe isn't reading correctly :( in a glass of cold water it reads 181F. Now I'm not sure what temp the meat was. It did pass the toothpick test though so I guess I'll see when I eat it later.

 

[smokinfam]

Took out of oven at 1:30pm. Turned out really well. Wife and daughter say it's my best so far so I guess that's the best I could hope for :)