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Brisket | 4 months ago (raw) | root | parent | reply | flag +1 
 Slow cooking lamb leg changes everything;

I like to cover/wrap it for the last couple of hours to really break down the connective tissue.
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Prem ZBD | 4 months ago (raw) | root | parent | reply | flag +1 
 This took just under 4 hours total including the blip where the charcoal just wouldn't let any heat out.
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Brisket | 4 months ago (raw) | root | parent | reply | flag 
 Charcoal gonna charcoal sometimes.

Don't forget most ovens do low temps better than most smokers.

I've finished many a brisket in the oven.

Can't beat that taste though 🔥
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Prem ZBD | 4 months ago (raw) | root | parent | reply | flag +1 
 Absolutely for brisket. Last one I did 4 hours in the smoker in the evening, overnight in the oven at 100C, then down to 50C for around 6 hours as the resting time. For some reason ended up really dry and not juicy as usual.