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Finishing Brisket in the Oven Guide

Finishing Brisket in the Oven Guide

Pressed for time? No worries! You can finish your smoked brisket off in the oven.

I know what you’re thinking’ finishing brisket in the oven? Trust me, even though the BBQ purists don’t want you to know it, you can finish brisket in the oven and get amazingly delicious results.

Advantages of Finishing Brisket in the Oven

The biggest advantage of finishing brisket in the oven is that it saves so much time. If you are smoking brisket in your portable pellet smoker, clear your entire day.

On the other hand, if you finish brisket in the oven, you will get the same great smoky flavor and still have time to run errands in the latter portion of the day.

In addition to this, your sunny day was suddenly covered with rain clouds; you can easily finish the brisket in the oven. 

The oven can also come in handy if your propane smoker runs out of gas during the cooking process. 

Finishing brisket in the oven will also help you save money on fuel.

In addition to this, if you are smoking multiple types of meat, finishing the brisket in the oven could free up space for your pork shoulder.

The brisket will also add an irresistibly delicious aroma to your house.

Drawbacks Of Finishing Brisket In The Oven 

There are no drawbacks to finishing brisket in the oven when it comes to flavor.

However, if you are finishing brisket in the oven during the summer, prepare for your house to heat up.

Some people discourage finishing brisket in the oven because it interferes with smoke permeating the meat.

However, this is not true. Once the brisket is wrapped, smoke can no longer infuse into the meat.

Heat becomes the driving factor that tenderizes the meat. When you place the brisket in the oven, it will have already absorbed as much smoke as possible.

How To Finish Brisket in the Oven

In short, finishing brisket in the oven entails wrapping a partially cooked brisket in foil and completing the cooking process in the oven. There are several ways you can finish brisket in the oven.

To start, you will need a whole untrimmed packer brisket weighing around 10-12 pounds.

 Trim the excess fat from your brisket. Make sure you leave 1/8-1/4-inch of the fat cap to keep the brisket moist. 

Massage your favorite BBQ rubs into the brisket, making sure to cover every inch of it with seasoning. Wrap your brisket with plastic wrap and chill it while you prepare your smoker.

Alternatively, you can also season the brisket the night before, wrap it in plastic wrap and chill it overnight. This will allow the brisket to really absorb the flavors of the BBQ rub.

Next, spray your smoker’s cooking grates with non-stick cooking spray and heat it to a temperature between 225°F-250°F.

You can also use a kamado grill or portable pellet grill to smoke the brisket. Simply fill your grill with charcoal and add some wood chunks.

Light your grill and set a pan of hot water directly beneath the cooking grates.

Place the brisket into the smoker or grill fat side up, and make sure you use a dual probe smoker thermometer so you can monitor the smoker’s ambient temperature and the temperature of the meat.

You can use the vents to let air in if the unit gets too hot. After four hours, turn the brisket over and spritz it with a liquid such as apple cider, apple juice, or chicken broth.

Cook the brisket until it has a temperature of 170°F. Make sure you refill the water pan if necessary.

Depending on the brisket’s size, it should take about 8-10 hours to hit the desired temperature.

Remove the brisket from the smoker. Insert a food-safe thermometer’s probe into the thickest portion of the flat. Double wrap the brisket with two layers of foil.

Place the wrapped brisket onto a sheet tray or roasting pan and cook for 1hour and 40 minutes in a 300°F oven until it has a temperature of 205°F.

Once the brisket is finished cooking, leave it double wrapped in the foil and allow it to rest for 30 minutes.

You can also place the brisket into an empty cooler, and it will stay warm for 2-4 hours.

Slice the flat from the point at the fat seam to cut the brisket. Cut the flat across the grain. You can slice or chop the flat.

In the end, you will have moist, delicious brisket with a smoke ring and dark bark.

Dutch Oven Method

If you really do not have time to smoke a brisket, the old-fashioned way, the dutch oven method is a great way to speed up the cooking process.

Simply prepare the brisket as mentioned above and smoke it for 2 hours. Remove the brisket and let it rest on your butcher block while you prepare the remaining ingredients.

Slice 2-3 onions and sauté in a bit of oil in a large Dutch oven for 3-5 minutes.

Place the partially smoked brisket into the pot, fat side down, and cook it uncovered for 30 minutes. Cover the brisket and cook it for 3 hours in a 300°F oven. 

Sleeper Method

If you do not want to sacrifice your beauty sleep for tender brisket, the sleeper method is your only option.

Simply smoke your brisket for 5-6 hours before you intend to go to bed.

Remove the brisket from the smoker, double wrap it with foil, and place it onto a sheet pan. Place the brisket into an oven that is between 210°F and 220°F for about 9 hours.

Remove the brisket from the oven. Vent your brisket for 15-30 minutes and return it to the oven to keep it warm.

The Day After Method

If you want to have partially ready-to-cook brisket in your fridge, the day after method is perfect for you. Smoke the brisket until it has a temperature of 160°F.

Place the brisket into an aluminum pan, add water, apple juice, or au jus, and double wrap it with foil. Place the brisket into the fridge.

When you are ready to eat some delicious brisket, bake it in a 300°F oven until it is tender and has a temperature of 205°F.

The only drawback of the day after method is that you won’t be able to easily insert the thermometer probe.

In addition to this, the thermometer probe could also create a hole for moisture to escape.

Alternatively, you can smoke the brisket until it is nearly done. Remove the brisket from the smoker after the stall and place it into an aluminum pan.

Cover the brisket with 2 layers of foil, and you can finish it in a 275°F until it is nice and tender.

Final Thoughts

The truth is finishing brisket in the oven will not kill you. If you’re running out of time or there is an emergency, sliding your brisket into the oven is a great way to finish it off.

It is similar to searing Tomahawk steaks in a cast-iron skillet and finishing them off in the oven.

Nevertheless, your brisket will be just as delicious as if it were smoked in an offset smoker.

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