sf wrote:
>
> On Mon, 15 Sep 2014 22:33:48 -0600, Janet Bostwick
> > wrote:
>
> > On Mon, 15 Sep 2014 19:43:44 -0700, sf > wrote:
> >
> > >On Mon, 15 Sep 2014 21:17:09 -0500, "Pete C." >
> >
> >
> > >>
> > >> If you're going to cook in a "slurry" that isn't BBQ it's braising. A
> > >> valid cooking method for sure, but not at all BBQ. In BBQ some people
> > >> use a "mop" which would be like the "slurry" but applied periodically
> > >> with a brush or mop during the cook, and usually after the first few
> > >> hours so it doesn't interfere with smoke absorption. The only time foil
> > >> is ever valid in BBQ is when the cook is over and you need to hold the
> > >> meat at serving temperature in a cooler.
> > >
> > >Okay, but now I'm confused. Apparently there are diverging opinions
> > >on this subject.
> >
> > I have seen methods for a packer cut of brisket that involve smoking
> > the meat for several hours and then wrapping in foil and finishing in
> > the oven. I think of that as a 'rescue' method, used when the weather
> > turns nasty or you don't have time to baby sit a hunk of meat. The
> > first place I saw this method was Cooks Illustrated probably 10/15
> > years ago. It turns out a nice piece of meat.
>
> I watched a few youtube videos before I did the ribs and one of them
> said you get all the smoke flavor in the first couple of hours, so I
> can see people wrapping meat and finishing it off in the oven after
> that when they're behind schedule and have people to feed.

It shouldn't be a method when you're behind schedule as that implies
increasing the temp which is not compatible with BBQ. Smoking a few
hours then finishing in the oven is simply a method to be lazy and not
tend a fire in the smoker for hours. The oven temp should be the same as
the smoker, just without the smoke, no foil either, just put the brisket
on a rack elevated above a drip pan since it will still render off a lot
of fat as it finishes cooking.

The theory of "humidifying" in a smoker as a method to prevent meat from
drying out has been pretty well disproven in the various tests I've
read. Mops that are applied in the smoker don't add moisture to the
meat, rather they usually have sugars and will form a glaze on the meat
which will tend to hold in the meats juices. Mostly the keys to not
drying out meat are to not overcook it, and to let it rest before you
cut it much the same as with any conventional roast.