I cook my brisket in the oven overnight (12 hours). Lots of rub. set at
200. It's wrapped in foil so putting it outside does no good. The smoke
can't get to the meat anyway. In the morning I take it out. pour off
the fat grease and put it on the BBQ at 250 to smoke (4 hours). I get a
1/8 to 1/4 inch smoke ring and it's juicy and tender.

wrote:
> On Feb 26, 4:49 pm, "swibirun" > wrote:
>
> SNIP
>
>
>>My only guess was that they used some kind of liquid smoke/rub on the
>>bottom, seared it, and then threw it in a regular oven. Ick.
>>
>
>
> Betcha $100 you are right. There is a place here in town that smokes
> their meat for a a couple of hours, then puts in in the oven overnight
> to finish. It has that same look you are talking about, and it is the
> same way my brisket turns out if I get caught in a quick forming
> rainstorm and have to bail out of bbqing outiside.
>
> On the other hand, I once saw a recipe that the folks cooked the meat
> inside an oven overnight then took it outside to the pit to finish it
> off before serving.
>
> In either case, I would have to think that the resulting product would
> taste like a kind of smokey pot roast.
>
> Nasty.
>
> Robert
>