On 9/16/2014 1:46 PM, sf wrote:
> On Tue, 16 Sep 2014 09:20:35 -0500, "Pete C." >
> wrote:
>>
>> 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.
>
> I like that. One of those 18 hour roasts can be finished off in the
> oven so I wouldn't have to tend the fire and could get some sleep.
>>

Yes, it works. Keep in mind, it drips a lot of fat. It may be on a rack
in the smoker, but needs a pan in the oven.


>
> The idea of mopping still doesn't make a lot of sense to me because
> you're cooling down the cooking chamber while you're mopping and
> adding to the overall cooking time as a result.
>
>
Correct.
When you're looin' you're not cookin' I never found any real advantage
to mopping, but it is popular.