any of you ever attempted it?

I have only done short smokes on ribs and chicken, but my mother dropped off a brisket for me to do for fathers day.

Maybe smoke for 5 or 6 hours and finish in the oven?

Other way around, IMO. Oven first...then pit. If you time it right, no one will know it came from the over.

I like smoke first. I have read that smoke penetrates fresh meat in first 15 minutes of smoking. But I tell ya, and I’m certainly not an expert smoker, but I think it is important to “finish off” meat with no or minimal smoke, and if done on the smoker, this means finishing the meat with just coals in the firebox, or a well burning fire. But if you pull meat out of a smoker, and smoker is smoking hard, the meat tastes like an ashtray.

Finishing off smoked food with no smoke IMO mellows out the smoke flavor, offers a more “blended” smoke flavor with the meat flavor, and is just more of a balance taste. JMO!

Thanks fella's.

I believe I will put it on the smoker late tomorrow evening and then finish it in the oven.

Probably going to take 12 or 13 hours on this one. I should be able to pull it out and wrap it up early sunday morning and let it rest until it's time to eat.

Hayraker, if you are around the house sometime today, drop it off. I have 6 in the smoker right now, cooking for the church fundraiser. I don't mind helping out, if you don't want to mess with it.

This sounds like the best deal in town.

thanks Craig! I can't make it down that way until tomorrow, but I appreciate that offer!

I hope the fundraiser goes well, wife and I would be there but she has a family member getting married this afternoon.

12-13 hours seems like a pretty long time for a brisket in the oven, no?

I would do it on the brinkman. Just make sure your temps are consitent and it will be fine. I used to cook on a propane cabinet smoker, and turned out some good food. A few times I ran out of propane and had to finish in teh oven, but most of teh time I did it all on the smoker. I have a new smoker now, so I cook over coal and wood. Give it a run, and make sure you let us know how it turns out.

Also, if you do decide to use the oven, put in the smoker first.The smoke flavor penetrates the meat during the first stages of the cook, that is the pink smoke ring. After it gets to a certain temp the smoke doesnt do much. However I agree with Guy above. You can oversmoke meat and give it a very bitter flavor. You want an even, thin wispey smoke, not a thick white cloud. Good luck.

Went 8 hours on the brinkmann smoker today. It's wrapped up in a cooler now.

I think it it going to be good.

Good deal.

Is it the electric brinkman? If so, I do brisket on one all the time at the cabin. No problem with the long cooks since it's electric, just set it and forget it. If it's the charcoal version it's just a little more difficult to maintain an even temp. Definately put it on the smoker first as the smoke only penetrates the meet up to about 160 degrees internal temp. I usually refill the wood chip pan once which gives me smoke for about 6 hours. When the brisket reaches 165 internal temp I wrap it in foil and continue cooking until 195 internal temp. Then remove from the smoker and let it rest for at least an hour. Then slice and enjoy. If you want the bark to be a little crispier take the foil off for about the last hour to 1 1/2 hours of cooking.

it's the charcoal version.

do you cut your brisket in half to fit your cooker?