Steve P wrote:JustinHammond wrote:Becky M wrote:I have been wanting to make a brisket as well. I was wondering, can you make this in the oven. Will it get as tender?
I don't know about brisket, but find it easier to keep pork butts more moist and tender by cooking in the oven. I sometimes do a combo of smoker and oven cooking, 2 or so hours in the smoker w/ heavy smoke then move to the oven. If I'm doing "cuba style" pork, I do it in the over overnight at 200 degrees.
Justin,
Not to second guess ya, as my experience with such things is limited to sticking my finished product in a warm oven to "hold" until serving, but ya might try that in the reverse way sometime...i.e. in the oven first and then finish off with a couple of hours on the smoker. My instinct tells me this would likely allow the smoke to more effectively penetrate the meat.
Never thought of that. I have always been told that meat only "takes smoke" during the early stages of cooking. If you say otherwise, I'll give it a shot.