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  #21  
Old 05-03-2013, 09:14 PM
Loren's Avatar
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Location: Northern California
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Default Re: brisket in wood fire oven

I have been experimenting with doing BBQ in the oven for a while now. I will start a fire in the oven and move it to the fireplace below after about an hour. The pics attached are of one of the first briskets we did. It was very dry, it was not the best cut of meat so that is the way it goes. As you can see from the last pic it does have a nice smoke ring. A friend of mine at work is totally in to BBQ so he has been helping me try and perfect brisket and ribs.

It is hard to compare cooking because my oven is a bit different from the typical WFO, but it is close. I will continue in my next post with more pics. I'm not sure they would all fit on one post.

You can see my oven has a firebox below, then I direct the smoke and heat to the oven with a sheet metal elbow. The meat on the grill is one brisket and a rack of ribs cut in half.

Loren
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brisket in wood fire oven-brisket2-1.jpg   brisket in wood fire oven-brisket2-2.jpg   brisket in wood fire oven-brisket2-3.jpg  
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  #22  
Old 05-03-2013, 09:36 PM
Loren's Avatar
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Default Re: brisket in wood fire oven

This is another large flat brisket we got from Costco. We added a layer of bacon on top to aid with a slow drip of fat. I wish we could find a nice brisket with the point still on it but it is hard to find unless you want to pay a hefty price for it.

This attempt was much better as far as moisture. I would like to add a bread pan of water in my next attempt and place it in front of the sheet metal elbow in side the oven. I am also in the process of fabricating a door for the firebox that will have two vents so I can control the heat and smoke.

It is a work in progress so I will post on the forum once in a while to show any updates.

Enjoy folks!

Loren
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brisket in wood fire oven-brisket-1.jpg   brisket in wood fire oven-brisket-3.jpg   brisket in wood fire oven-brisket-4.jpg  
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  #23  
Old 05-04-2013, 06:26 AM
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Default Re: brisket in wood fire oven

I have been quite successful in doing beef brisket, ribs both beef and pork, and pork tenderloin by using the following.

Start with a heated (saturated) oven and do your normal cooking,

After a few days the oven will be down in the 200 - 220 F range.

Put a rub on your meat, and let it sit in fridge for 12-24 hours.

Put a raised grill in the oven, mine are about 7 inches off the floor.

Build a very small fire on the side over a pile of charred coals from of the ovens prior fires, place this near the door, put some green or soaked apple wood on top of the embers.

In my case I can close my door and maintain a good smoke but you may need to crack your door slightly to keep the embers going.

Put the meat on the grill for 8 - 16 hours.

It is a beautiful thing.

BTW I have not had a problem with meats drying out because there is almost no air circulating in the oven and steam even exits with the smoke when I open the door. I guess I could add a pan of water under or some bacon over, but have not seen the need.

Chip
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  #24  
Old 05-05-2013, 11:18 AM
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Join Date: Sep 2012
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Default Re: brisket in wood fire oven

Chip,

Quote:
Build a very small fire on the side over a pile of charred coals from of the ovens prior fires, place this near the door, put some green or soaked apple wood on top of the embers.
How large is your oven? Do you feel that the heat from the small fire cooks your meat on that particular side and thus, unevenly?

I am completing my insulated door next weekend and I am undecided whether I am going to included a damper in the door for smoking. I don't know if having an intake and exhaust utulizing the same air source(damper) is going to work as I hope it will. Any thoughts? I would prefer not to use the crack the door method and that's why I am considering a damper.
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  #25  
Old 05-05-2013, 01:19 PM
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Default Re: brisket in wood fire oven

Quote:
Originally Posted by Bravo View Post
Chip,



How large is your oven? Do you feel that the heat from the small fire cooks your meat on that particular side and thus, unevenly?

I am completing my insulated door next weekend and I am undecided whether I am going to included a damper in the door for smoking. I don't know if having an intake and exhaust utulizing the same air source(damper) is going to work as I hope it will. Any thoughts? I would prefer not to use the crack the door method and that's why I am considering a damper.
42 inch heat from smoking is not really an issue I have done 200-220 f oven And feel I do not get a significant heat rise from the smoke pile.

I have also done smoking of cheese and nuts in a cold oven 70 f and no cooking is done to the food but the air temp does rise to about 120 I put them on pizza screens raised on wood blocks. Or my Tuscan grills. I am thinking of making some racks to allow mw to hang my meats in cheese cloth bags or on hooks as needed.

I would keep my insulated door and a vent door as two separate items. I think the insulated door should not be compromised. By a vent because it gives you the benefit of being able to cook for days off of a single fire.

I think you will be able to keep a smudge fire going with the door closed. Do. Not be concerned about the heat of the smudge. Fire because it does not need to be large to put off very dense smoke.

Mine is just a few small pieces of apple about 1 to 1.5 in diameter.
Chip
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Last edited by mrchipster; 05-05-2013 at 01:29 PM.
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