Jump to content

Question: How to finish?


Recommended Posts

For many of our cooks, we pause at some point and wrap. Then we put the meat back on the grill to finish.

 

At this point, the meat isn't getting smoke, so why not save charcoal, shut down the grill, and finish in the oven? Seems like this would be especially convenient during inclement weather, or when that brisket is going to finish late into the night it might be more convenient.

 

I know, I know... we're GRILLING. But...

Link to comment
Share on other sites

No reason you can't do that. It's what ever works for you. I've done that with briskets and butts

when it was getting late and I wanted to finish the cook. I put the meat in a pan, covered with foil

and put in the oven at about 225 to 250 till the next morning. No problem. I think there is a thread

on the forum here someplace that covers this topic.

Link to comment
Share on other sites

1 hour ago, prvanhorn54 said:

For many of our cooks, we pause at some point and wrap. Then we put the meat back on the grill to finish.

 

At this point, the meat isn't getting smoke, so why not save charcoal, shut down the grill, and finish in the oven? Seems like this would be especially convenient during inclement weather, or when that brisket is going to finish late into the night it might be more convenient.

 

I know, I know... we're GRILLING. But...

 

people do that all the time. if im running low on coals i will finish it in the oven.

Link to comment
Share on other sites

On 8/28/2021 at 12:14 PM, prvanhorn54 said:

For many of our cooks, we pause at some point and wrap. Then we put the meat back on the grill to finish.

 

At this point, the meat isn't getting smoke, so why not save charcoal, shut down the grill, and finish in the oven? Seems like this would be especially convenient during inclement weather, or when that brisket is going to finish late into the night it might be more convenient.

 

I know, I know... we're GRILLING. But..

Horn 54 What ever floats your boat. You are in charge of the cook ( some would say the meat is) I've finished pork butts wrapped in foil with a cup of broth more than once in the oven and never felt guilty.

Link to comment
Share on other sites

4 hours ago, philpom said:

My prefered way is to never wrap and just let it ride in the smoker until it's done.  I toss it in a "right sized" bowl with lid and place it somewhere out of the way like the microwave for a rest, then shred.

 

My early experiences on the kamado led me to forsake the butcher paper and let 'er ride also. I couldn't get the taste, look or bark that I prefer without doing the entire cook in the grill.

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
 Share

×
×
  • Create New...