Something Different -- Smoked Brisket Finished In The Oven
HTML-код
- Опубликовано: 17 дек 2021
- I often get this question: Can you finish a Brisket in the oven after you’re ready to wrap it on the smoker? In this video, I show you exactly how I do that, and the results are amazing for this Christmas Brisket.
Aim‘em & Claim‘em Smokers: / centraltexasgrilling
Smokin Joe’s Pit BBQ: / smokinjoespitbbq
Lone Star Grillz: lonestargrillz.com/
Subscribe To My Channel: ruclips.net/user/cookingwithry...
============
Items Used This And Other Videos (* Affiliate Links - See Below - As an Amazon Associate I earn from qualifying purchases.)
All Items In My Amazon Store: www.amazon.com/shop/cookwithry
Jalapeno Garlic Black Rub: amzn.to/33LeoHb
Victorinox Knife: amzn.to/2ydqX9R
Grill Gloves: amzn.to/33Heaic
Fire Resistant Gloves: amzn.to/3fJWlBM
Chef’s Knife: amzn.to/3oAHVbF
Comfort Grip Tongs: amzn.to/2QDAPls
Virginia Boys Cutting Board: amzn.to/2v0JOYy
Nitrile Gloves: amzn.to/2F2G9Jd
(As a ThermoWorks Affiliate I earn a commission for sales made through the following links.)
ThermoWorks Thermapen One: alnk.to/87WyKjP
ThermoWorks SQUARE Dot: alnk.to/6mMYWhI
ThermoWorks Smoke X: alnk.to/deuxc6U
ThermoWorks Smoke: alnk.to/60XsYAX
ThermoWorks ThermaPop: alnk.to/aeVEwbI
ThermoWorks TimeStack: alnk.to/4qIE9hc
ThermoWorks Surface Thermapen: alnk.to/2Fz4l8f
Thermoworks Hi-Temp Brush: alnk.to/dLeO8zL
============
You can help support Cooking With Ry through PayPal
www.paypal.me/cookwithry
Thank you so much for your support!
============
Interested in Cooking With Ry shirts, mugs, and other assorted merchandise? Find them all here: teespring.com/stores/cookingw...
============
Instagram: / rynedoug
Facebook: / cookingwithryne
============
Amazon Links:
As an Amazon Associate I earn from qualifying purchases.
Other Links:
Other links in this description may be affiliate links which allow me to earn commissions from sales.
============
#cooking #grilling #brisket 
Хобби
Darn good job RY! Nice trim job. That rub gave the brisket a really nice color. My mouth was watering looking at that point piece. I appreciate the shout out buddy. 👍
You’re one of the brisket kings 👍
I have always finished in the oven. I start my cooks in the early afternoon, wrap, put in the oven at 225F, and go to sleep. When I wake up it’s done. Let it cool down, back in the oven at 150F until we are close to eating time. It makes it super easy and we can have a bbq lunch without starting at 11 pm the night before.
How long at 225
@@rubenramirezjr8230 I have changed the way I do briskets after seeing @Jirbybbq do a no wrap method. I have two on the smoker as I’m typing right now. Anytime you finish, it’s not done with time or temp, but feel.
So if I put briskets when they reach 165 in oven at 225, what are they loookg at overnight to the morning
Great results Ry, and I totally agree with bringing them to the oven once the smoker has done its job. I love sitting outside by a smoker, but I also think, why waste more wood if it's not needed, plus it gets dark here early and I'm ready to go inside. Beautiful brisket!
Thank you, Rus!
I been smoking briskets for years your videos taught me a lot fire management to cooking and rubs .you and Malcolm reed and Franklin BBQ taught me a lot I can almost say I'm a grill master 😂happy 4th of July
Happy 4th!
I really like your approach to your content. You are honest about being a backyard barbecue guy, which most of us are. I appreciate your helpful hints.
When I was young we would do brisket like this all the time. Mainly out of necessity. We had a small terrible bbq pit with no separate fire box. We would cook it until it got a halfway decent bark and up to about 140 internal temp. Then finish it in the oven low and slow. They all came out great all things considered
Been finishing & letting it rest in warm oven for hours . It's been working out great .
Love the color on that bark! Excellent video as always RY! Thank you sir!
Well Ry this was a great game changing video. I gave this a try and everyone liked it. I did the rub early as you did and put it in the fridge for about 7 hours. Then I cooked it on the pellet smoker for 6 hours (5pm -11pm) on a Saturday evening. At 152F degrees when it stalled on my grill, I wrapped it and put it in the oven overnight and let it roll at 210F. I got up the next morning at 830am or so and the Temp was 206F. I Pulled it and let it rest for 2-3 hours, and later just set it in for a couple hours to keep warm until mid afternoon (early Sunday dinner) and it was delicious. This is how I will do brisket from now on. It works, once wrapped the smoke isn't required and where we are the electricity was far cheaper than unnecessarily burning pellets during the wrap.
You were talking about the stall. Like you said it typically happens around 155°. But yesterday I had a steal in a prime brisket that started and around 146°.... in fact, then temp actually dropped to around 130° before it started climbing again. I've had that happen before, but never to that extreme. Anyway, just thought I'd share that story. I finish in the oven all the time, but I've never been smart enough to put it in a pan like that.... guess I'm kinda dumb lol... great video, my friend!
Appreciate you for making this video. This literally helped out in a crunch time situation!
When I grill I also sit by the smoker or grill too Ry. I turn on my Bluetooth speaker and listen to music mixes that I make and just enjoy the warm air. That brisket rub was interesting. It looked like black pepper. Interesting bark too. Great video!!
Your videos have really helped me get through this wild and crazy year. Thanks so much Ry. Keep up the awesome work.
Same!
I have spent some brisket cooks taking 15 minute naps and trying to stay awake tending to the fire to finish a 12 hour cook, it's good to know that this is definitely a great method to save some wood and get some sleep while waiting
I love your videos Ry. I always do the same thing finishing up in the oven. I'm a backyard cook as well and people love my barbeque. I would like to try that rub in the future.
Excellent looking brisket RY! The point part was 🔥 Thanks for the mention too.
Thanks, my friend 👍
I want to say thankyou! You helped me get into smoking meats and helped a lot you did cheers for another good video!
As Harry Soo says, BTU's are BTU's. Finishing in the oven is great way to save fuel and time and still get great results.
Great video Ry!
Great video! I had the same thought of finishing indoors. Thanks Ry # loyal follower in Iowa Merry Christmas to you and yours!
Just saw your cutting against the grain video from 4 years ago. Glad to see you found the success you deserve!
Back yard cook doing OK Ha , only a few You Tube bbq back yard cooks I follow for the true no BS cooks your one of them sir . Thank You
Never seen that foil lift brisket trick. Very cool way to make sure the underside bark doesn't get washed. Especially if you need to pull and wrap the brisket early in the stall for whatever reason. Very cool stuff!
Ry a fantastic looking brisket I will be trying that rub in the near future it looked delicious that point was amazing!
Another great video. Thank you for posting this up.
Great work as usual Brother. Love that music in the background! Merry Christmas.
Great cook Ry! Getting prime isn’t a bad mistake…awesome brisket, looks juicy and really tender. Nicely done. Merry Christmas to you and your family Ry!
Mmm holiday brisket!!! Nice work
i do that alot here where its very cold in the winter, good trim ry, i like the rub, never go wrong with a brisket video nice job
I do this when I am short on cooking wood. Like you said, the meat will only absorb so much smoke. Good video! I’ll have to find and try that rub.
Looks awesome RY!! Love that Lonestar grill!!
I'm doing a brisket for New Year's this year and this is the exact way I'm going to do it Thank you for sharing
I'm going to start one tomorrow night/Saturday morning for our Christmas Eve dinner. I had to look up videos to reassure myself that it's ok to go to the oven after wrapping 😁
OUTSTANDING THE BEST CHANNEL
The mad scientist BBQ channel had a video about saving the fat trimmings to make smoked beef tallow. I enjoy doing that with brisket and cuts like that. Great video Ry! Sometimes you don’t want to sit with the smoker outside all night waiting for the cook to finish!
Pork Shoulders and Briskets I always finish in the oven.
Been finishing brisket (and pork butt too) in the oven for years. Works great! No one has seen any difference, the smoke is already there and controlling the temperature is much easier than with charcoal. Aaron Franklin has a great RUclips video on trimming brisket.
Gunpowder rub. Brisket looks great. Happy New Year Ry!
That looks amazing thanks RY
Wow looks great! Bet the kitchen had a nice smoke smell. Great video.👍🏻 Merry Christmas 🎄
I finish mine in the oven all the time. As Harry Soo says BTU is BTU. Once you have the smoke flavor that is all you need and the color desired. Why run a fire any longer? You can also get goo consistency in heat from an oven as well to finish. The oven is a great tool to utilize.
Don't forget Bradley Robinson at Chuds bbq. An outstanding chef and brisket trimmer for those who are learning like i was 2 years ago. I started with Ry, Malcolm and Jeremy Yoder before finding Bradley. You guys are awesome! Thank you and Merry Christmas 🎅 🎄 ❤ 😊!!
Bradly is AWSOME learned so much from him . Plus his fringing comical . It's going to be deliciouso . Haaaa love it
Thanks and Merry Christmas
Music is always soothing to the soul
I really like your presentation
Very clear and understable
Thank you for passing down your knowledge, love your videos! Also that baseball cap is cool.
Thanks 😊
Video made me hungry definitely looks delicious
Harry too says ”Btu is Btu”. Great video Ry and excellent relult.
Ry, great video! I will get some smoke on a rack of ribs or a shoulder and finish it in the oven. The oven will stay within a few degrees of what you set it for. The Weber, not so much! There are times where I can't keep it under 350. Either wrapped or unwrapped, works great! And the house smells WONDERFUL! I picked up a Traeger a few months ago and the smoke flavor is less than enough. It's like the oven, set it 225 and is stays within a few degrees for as long as you have pellets. It's great for the long smokes (like 18 hours) but I'm starting to think I need to start them on the Weber.
I live in a townhouse and producing a lot of smoke late at night means my neighbors could call the fire department on me. (they haven't so far....) But getting some smoke on the meat and finishing it in the oven is by no means wrong!
There's nothing like getting up in the morning, having a cup, pulling the shoulder you finished in the oven so you could sleep, throwing some taters and onions in a pan, throwing some pulled pork in, adding a couple eggs, and calling it breakfast!
Thanks for the video and making me hungry!
Thanks so much Ry!! I am working all during Christmas at the PD. I am on night shift, so I can put 6-8 hours of smoke if needed and get the bark using our pit here at work. Take it home in the cooler and finish in the oven. I think this will be a better option for me than a "hot and fast" cook. Your video on that was awesome too. Thanks for doing this video, it came at the right time. Merry Christmas to you and your family!!
Merry Christmas 🎄
This is exactly the video I was looking for! Thank you
Glad you enjoyed it 😊
Hey Ry!..... looks like perfect Brisket to me great bark and awesome smoke ring. Great content as always. Happy Hols 🌲 🎅
Thank you!
Ry, awesome cook! Merry X-mas!
Looking like a great looking brisket from this screen! 🍻
Great Job, Ry!
I bought that rub the other day and it’s amazing on some chicken thighs
Looks great! I know it was!!! You always never give less than the best. Your right you can definitely finish it in the oven. I have used a Weber charcoal grill for many years smoking butts and brisket. Use the snake method with wood chunks. Also the snake method gives me 6 hours at 250 to 275 every time even 8 Hrs if I need it. When I wrap it I finish it in the oven to save on wood and charcoal. While it's doing it's thing I make my sides. Works great for timing and efficiency!! Love your stuff man you are awesome 😎
Thanks!
Great stuff Ry.I use that rub on the chicken wings,its awesome
Looks AMAZING !!! 🙌
Wonderful！！
It looks so delicious and I want to eat it♬
Nice technique sir! I’ll have to try that!
I love a dark bark and that one looked incredible Ry!!!! I may have to try out that rub. Thanks for sharing another great video and Merry Christmas brother!!!
Thanks, Troy!
When I’ve got enough beer I’ll finish it outside. When I’m low on beer and tired I always throw it in the oven after about 3 hours and go to bed 😂
Your video is simply perfect and so irresistible, Something i would love to always watch everyday!❤️🙂 Definitely one of the best. I adore it! I will surely go back for more! Enjoyed it a lot❤️ Fully watched!🥰🥰7
That's an interesting rub,I'll have to try it.
I do this all the time. No need to waste any more fuel these days. Plus I can crank it up to 300 and finish quicker.
damn! That looks great Ry!!
Wow, look delicious. Big thanks for sharing🌹👍👍
I have been hearing more and more, BTU's are BTU's - Save the fuel, and use the oven. Merry Christmas Ry. Fantastic cook. Thank you for being so good to us in 2021. I bet that was a $100 brisket.
Merry Christmas to you, my friends. That was actually the cheaper brisket. I'm doing a 20 pounder overnight for Christmas dinner :)
I’ve always thought after you flavored the meat the heat source to finish is irrelevant as long as its fairly consistent. Merry Christmas and happy new year.👍👍👍👍😀
I have done it that way also no different still was awesome 👏🏾.
Excellent thank you
Aaron franklin is the master at trimming brisket in my opinion
He’s had some practice 😊
I love how real and honest you are with all your videos. Can always pick up pointers on any one of your videos. Thanks Ry, great cook! Merry Christmas.
Merry Christmas 🎄
Black rub🤔🤔🤔 really curious to try it.Brisket looks good 👍🏽👍🏽👍🏽great cook brother as usual 🔥🔥🔥
Cooked a point last night and used a rub in Australia called pistol powder same looking rub my god the flavours were awesome love your channel mate keep it up
Love that rub name!
Hope things are well mate just letting you know I tried your method last week on a 5 kilo brisket. I trimmed it into a competition brisket 4 hours on the reverse flow 8 hours in the oven then rested in the oven 10 hours for next days lunch . Absolutely amazing it is the best brisket that I have ever cooked in the whole time that I've been trying to perfect cooking brisket. It was tender it was juicy it was so tasty I did not hear peep out of anybody while they're were eating thank you very much for showing me this method .
Awesome! The sound of tasty silence :)
Just curious of your oven temp?
You don’t give yourself enough credit Your techniques and recipes are helpful and amazing sir 👍
I appreciate that!
@@CookingWithRy also I went on Amazon and ordered the rub. I’m excited to try it
@@richbennett6577 It's a really cool rub :)
BTUs are BTUs. Up here in Minnesota, i get that smoke on and then wrap and finish in oven when its freezing 🥶 out...RY, i enjoy your videos a lot! such a great and easy going dude!
Thanks!
Your videos always kill. I feel like your method of presenting direction, as opposed to rigid recipes or conventions, is absolutely refreshing. I'm not sure if you have a 'smart' toaster oven, but holy crap have I found so many odd ways to use that thing... I think inspired by your vids and Harry Soo's. Seems like you are creative in how you use whatever tools are in your toolbox. Thanks and always look forward to your vids.
Thanks! I think my toaster oven is slightly smart 😊
Ry that Rub looks amazing. At some point reach out and try some “Tatonka Dust” from Owens BBQ.
Nice but that smile that smile after you tasted the point told everything great job
thanks for your video, i just finish smoking. plan was to put in oven overnight to finish cooking, warped, but i have no choice and will put infinite time, set oven at 115Celsius i think. Will come back let know everybody
Awesome we love it. Thanks for sharing. 90 minutes of rest. Do you recommend longer? For some reason the steam coming out when cutting the brisket gives the appearance it could use more rest perhaps?
I usually find that 90 minutes to 2 hours is a realistic rest time. You can always rest longer, but often it's not possible to do that :)
Amazing content friend, thank you for sharing, I’m a new friend here🌹👍👍
Hey Willis Tx. I'm local. I need to check out that grill.
I do it all the time briskets usually only accept 4-5 hrs of smoke then throw them in the oven
Looks great ! The rub actually looked like gun powder.
Kinda does 😊
I wish I was your neighbor! I’d lose weight drooling 🤤!!!
Smoked a corned beef and it was insane
Thanks for the awesome video. One quick question, what was the purpose of the balled up pieces of aluminum foil when you put the wrapped brisket in the disposable aluminum tray
It helps keep the wrapped brisket up out of any juice that collects to protect the bark.
When you cut that first slice of point at 12:13 I had a juicealanche in my BBQ pantaloons.
Anybody got a swiffer?
🎅
How long will it take when placed in oven at 250 for overnight wrap
For some reason this video was totally encouraging, man. I don’t know why I always thought TRUE BBQ’ers always finish their briskets on the smoker. But as you reaffirmed…heat is heat. And once a few hours of smoke is in that meat, that’s all you need to finish it. Totally gonna try this approach with my SuperBowl big bone beef ribs 🍖 Great video, Ry. 🙂
Thanks for the kind words 😊
Man I really would like to grill. Start of winter so environment isn't that stable (-10 to -20C and windy), so have to wait until there's (preferably sunny) still winter day in month or two. Planning to do just like this and finish in oven as winter temps really consume brikets.
BE A MAN!!!! 👌🏿👍🏿🔥
@@calvinstulip Problem is the wind. It's really hard to keep temps stable. Don't want to ruin my expensive brisket. Also 2 hours of "*light", sucks to grill with headlamp.
*Haven't actually seen the sun for month or so :/
@@mcdick I believe in you!!!!! Now go and get out there!!!!
Like I told Rus over at Smoky Ribs. Look at all that fat to be rendered into tallow for future uses.
Like Butter!👍
I didn't know other people put brisket in oven at 165° when wrapped, I do not feel alone, I start around 12 noon, in oven by 10pm and put thermometer in it and go to bed
1 thermometer at 160° set alarm
2nd thermometer at 198° not to get to high
At finish let cool to 180° then let sit in oven at 150° for lunch or supper
12 noon or 6pm
Does it taste smoked coming out the oven
Thanks Ry, I notice fat cap down. Can you help explain why you did it that way and when it should be fat cap up? thanks buddy! And that look delicious gonna grab some of that rub to try
Thanks! I've tried both ways and never saw any difference, but going fat cap down allows me to protect the bark on the meat side from contact with the cooking grate which could affect it when moved.
Gotta get some of that rub.
Great video. What is the backing guitar instrumental?