Doing a prime brisket in the oven at 200 degrees, how long?

Hey man, always monitor by IT temp not by time with brisket.

And most other meats.

Says Whole brisket, looks to have more point than flat. We aren’t having a huge gathering so I opted for the smaller pack. It’s a good looking piece of meat

Perhaps a dumb question, but if you're putting it in the oven, is there any reason to do it "low and slow"? I thought the whole point of lower temp in the smoker was to give it time to absorb the smoke flavor. But there's no smoke (theoretically) and the fat is still going to begin to breakdown around 200 no matter how long it takes to get there, so why not just bake it at 350 and get it done?

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I think the longer it stays in certain temp ranges the better breakdown in intramuscular fat and connective tissue s.

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But I can make ribs in the oven in 2 hours that are completely "fall off the bone"...they don't need to go 5 hours. My understanding was that the breakdown happens when it hits a certain temperature. Not that it happens because it took a long time to get to that temp or stayed at that temp for an extended amount of time (though it would need to stay at that breakdown temp for a while to allow it to happen and not dry out the meat).

Update?

I kinda agree with you here Chi. FYI, the winningest man in BBQ does his briskets at 325. Free, I'd set the oven to 300 and let it eat. Start checking internal temps at 5 hours in and I'd suspect you could knock out a 9lber in 6-7 hours.

I love oven brisket.

Got in a pinch a few weeks ago and had to finish my Brisket in the oven. It made an incredible mess when I lit the pellets inside the oven. Whole house full of smoke.

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Tiger Ryno

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