Expert: BBQ Woman - 12/12/2010

Question
I've seen lotsa brisket recipes where you smoke the meat first for 6-8 hours outdoors (we use a Brinkman Gourmet), then finish it in the indoor oven at 210° for 2-4 more hours.
My question is this:  Can you reverse that process?  That is, put the rub on the meat, wrap or cover it, and oven-bake the brisket for several hours first (how long?), and THEN put the mostly-cooked meat on the smoker (or over coals) to finish it?  This would allow for a much more controlled method.  Possibly even oven-cooking & refrigerating overnight, then hickory-smoke it outdoors for a few hours the next day to put on the smoke-ring, smoke-flavor, & finish the brisket in last few hours.
Your opinion will be much appreciated.

Answer
Hi Pete,
I have never used the reverse process with Brisket but have had good results with pre cooked hams so I am thinking it should work with cooked brisket as well.
How long it will take depends on your recipe. If you are using a no water recipe I would cook the brisket covered in the oven at 325 degrees (seasoned but no liquid added) at an hour per pound (aprox) until it reaches 160 degree temperature.
Then finish it off in the smoker.
I am all for preparing meats that take a long time the day before and finishing them off the next day. I do that often using the grill for finishing it however I see no reason why you could not finish it in the smoker. I do that with pre cooked hams to give it that added smokey taste and since they are precooked I do not have to worry about cooking it to doneness because its already done. The same should work for brisket just remember to plan for the slow cooking time to get it warmed up as well as smoked.
Good luck and let me know how it turns it. It sounds like a good idea.
Happy Smoking,
Misty