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Cure your brisket for 14 days submerged in the brine with weighted plates. Use a corned beef brine recipe.
Once brined, dry overnight in the walk-in cooler on a sheet tray with an icing grid.
Pat down brisket with a peppercorn & coriander rub until fully covered.
Soak wood chips for 10-15 minutes and place into the combi smoker box. Attach the smoker box inside the oven. No need to have an ice pan.
Create the following recipe into the Alto-Shaam CTP combi.