How to Smoke a Brisket & Finish it in the Oven


As the only method of heating, smoking a brisket can take up to 12 hours. If you do not have that kind of time to devote to this meal, you can smoke a brisket and finish it in the oven in considerably less time, while maintaining that smoked-wood flavor. There are many ways to season brisket and you can adjust the seasonings and wood chips to your liking and prepare a brisket to delight the taste buds.

Things You'll Need

  • 5 lb. brisket
  • Medium onions
  • Garlic powder
  • Steak sauce
  • Paprika
  • Salt
  • Pepper
  • Olive oil
  • Brown Sugar
  • Chili powder
  • Dried mustard
  • Small cast-iron pan
  • Mesquite wood chips
  • Nonstick cooking spray
  • Dutch oven
  • Knife
  • Mixing bowl

Dutch Oven Finish

  • Spray the smoker racks with the nonstick cooking spray. Preheat the smoker.

  • Place the brisket on the middle rack.

  • Place the wood chips on the cast-iron pan and set it on the bottom rack. Smoke for two hours.

  • Remove the brisket from the smoker using tongs. Place on a cutting board.

  • Heat the Dutch oven on medium heat and add 2 tbsp. olive oil.

  • Slice six medium onions and place them in the Dutch oven. Simmer for three to five minutes until they become soft and translucent.

  • Place the brisket, fat side down in the Dutch oven. Simmer uncovered for 30 minutes. Preheat the oven to 300 F.

  • Remove from heat and combine the 1/2 tsp. garlic powder, 1/4 cup steak sauce, 1/ 2 cup paprika and 1 tbsp. olive oil. Add salt and pepper to taste.

  • Cover the Dutch oven. Place inside the oven and cook for three hours.

Dry Rub Preparation

  • Combine 1/4 cup brown sugar, 1/2 cup salt, 2 tbsp. garlic powder, 2 tbsp. dried mustard and 2 tbsp. paprika in a small mixing bowl.

  • Cover the brisket with mustard. According to The Smoker King, the mustard will help the rub adhere to the meat during the smoking process.

  • Massage the dry rub all over the meat.

  • Follow steps one through four in section one to smoke the meat.

  • Preheat the oven to 300 F. Cover the brisket with aluminum foil. Place in the oven for three hours.

Tips & Warnings

  • Use the sauce left inside the Dutch oven to make gravy to serve over the brisket.
  • Substitute hickory, cherrywood or applewood chips during the smoking process to give the brisket a different flavor.

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  • Photo Credit Creatas Images/Creatas/Getty Images
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