{"id":10355,"date":"2023-01-23T06:39:11","date_gmt":"2023-01-23T06:39:11","guid":{"rendered":"https:\/\/pitmastercentral.com\/?p=10355"},"modified":"2023-11-03T15:39:24","modified_gmt":"2023-11-03T15:39:24","slug":"finishing-brisket-in-oven","status":"publish","type":"post","link":"https:\/\/pitmastercentral.com\/finishing-brisket-in-oven\/","title":{"rendered":"Finishing Brisket in Oven: Finish With a Flourish"},"content":{"rendered":"\n

Finishing brisket in your oven is a great solution to extreme weather or unfortunate circumstances – simply set your oven temp to 225\u00b0F and stick the beef in there until it hits 203\u00b0F internal temp. Just keep a close eye on the brisket while it is in the oven so it doesn\u2019t overcook.<\/p>\n\n\n\n

I am all about smoking brisket<\/a> the old-fashioned way – low and slow on my smoker. But there have been times when my fire died out, and I had to move the brisket to the oven. It happens.<\/p>\n\n\n\n

In this post, I will guide you through finishing brisket in the oven one step at a time. I\u2019m spilling all the tips and tricks. Let’s cook!<\/p>\n\n\n

\"Finishing<\/figure>\n\n\n

What Temperature Do You Finish a Brisket?<\/h2>\n\n\n\n

I finish brisket in the oven at 225\u00b0F<\/strong>, the same temperature I like to smoke briskets at. There is conflicting advice in the BBQ community and on the internet on what temperature you should finish your brisket at.<\/p>\n\n\n\n

Some will tell you to set the oven to 300\u00b0F. <\/p>\n\n\n\n

Again, I like 225\u00b0F. Here’s the thing – when you cook brisket at a lower temperature, you give the muscle and connective tissue in the brisket time to break down. This is what makes the meat moist, tender, and 10 out of 10, next-level delicious.<\/p>\n\n\n\n

The drawback of using 225\u00b0F is that you will have to keep the brisket in the oven for longer. <\/p>\n\n\n\n

I know that some people want to speed up the cooking process. That\u2019s why they crank the temperature to 300\u00b0F when cooking brisket. Their reward is brisket that\u2019s ready sooner. It also tastes much worse. It\u2019ll be dry. It\u2019ll be tough. Life\u2019s too short for bad brisket<\/strong> – finish yours at 300\u00b0F and you\u2019ll have an expensive mistake that leaves you disappointed.<\/p>\n\n\n

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\"smoked<\/figure><\/div>\n\n\n

If you are absolutely pressed for time, I\u2019ve got a couple of suggestions.<\/p>\n\n\n\n

First, wrap the brisket in aluminum foil instead of butcher paper. Foil creates an impermeable barrier that helps to trap moisture.<\/p>\n\n\n\n

There are those that like to simmer onions in a Dutch oven filled with beef broth, let the brisket cook in this mix for a while, and then add it to the oven. This speeds up the cooking process. You can try this method (It\u2019s braising, and I\u2019ll bet it tastes great), but it isn’t authentic BBQ brisket.<\/p>\n\n\n\n

Related Reading<\/strong><\/p>\n\n\n\n