Oven question

[SCOTT]

Sometimes I will finish off a brisket in the oven for a few hours...because of time constraints.. My question is has anyone ever done this in reverse..Like in starting in the oven and finish on the pit?????
Thoughts????

[Steve-O]

You won't get a smoke ring. Smoke rings form when the meat is under 140 degrees.

[TexLaw]

I don't like the idea for aesthetic reasons, if nothing else. If you like a smoke ring, starting your brisket in an oven will reduce it. The smoke ring is the result of a reaction between the nitrites in the smoke and the hemoglobin in the meat. The reaction fixes that red/purple/pink color. However, according to popular beliefs, the reaction only continues until your meat reaches an internal temperature of 140F. In other words, it only happens in the early part of cooking. If you were to start in an oven, you probably would bring the outer part of the brisket up to 140F before you exposed it to smoke, so you would get no smoke ring.

Other than that, there's just something about it that doesn't seem right. :D


TL

[Michiana Mark]

Scott I've finshed meat i8n the oven before also, because I usually had to leave. Starting out though wouldn't be good like Steve-o states, no smoke ring, also I dont't think you would get near as much bark either on the outside.

[SCOTT]

Thanks for the input.. I think I was having a "senior moment" and didnt think about the ring and bark :D