For my next brisket, I'd like to do most of the cook in a kamado-style cooker set for 250 degrees.
But instead of just taking the brisket up to an internal temperature of 200-205 degrees and taking it out to rest, I want to halt the internal temperature at 190 degrees and keep it there for a couple of hours to finish melting the collagen. The theory being that the meat will not become "pot-roasty", according to some of the YouTube videos I've seen.
I don't have the skill to do that on the kamado cooker (yet), and I don't want to buy a fancy electronic warming oven, such as I've seen, so I was thinking that I would take the brisket off the kamado at 190, wrap it quickly and put it in the kitchen oven, preheated at 190 degrees, and leave it there for the 2 hours.
Logic tells me that this should work, but logic has sometimes failed me in the art of BBQ, so I'm asking here.
Q: Take the brisket off the kamado before 190 degrees internal? Like at 180, in case the internal temperature is still rising and will come up to 190 while in the oven set at 190?
Q: Set the kitchen oven for something other than 190?
Go for it. I would set oven at say 225 and let brisket creep up to 200 at least. Check roast for temp (should be close or done) and let rest for at least 30 min. covered. Enjoy
Meat stops accepting flavour from smoke after about 3 hours, so all you’re getting from your bbq is heat at that point. No reason an oven can’t do the same thing.
I usually start my brisket about 7 or 8 am, then wrap it around noon and put it in the oven until it comes up to temp. Then rest it. That way I don’t have to babysit it while I’m working on whatever else I want to.
My (expensive) oven has a “Sabbath” setting. You can set it as low as 150 deg and it will hold that for days. It’s forbidden for Jews to cook on the Sabbath so they cook days ahead of time and then set it in the oven to stay warm until they need it.
