Snapguide

How to slow smoke beef brisket in a alto shaam combi oven

Beef brisket smoked cooked and held overnight in the alto shaam combi smoker oven

427
STEPS
INGREDIENTS
Ready to Smoke brisket

Ready to Smoke brisket

Soak wood chips

Soak wood chips

Season briskets and place on an icing rack with a sheet tray

Season briskets and place on an icing rack with a sheet tray

Seasoned  and ready for the oven

Seasoned and ready for the oven

After loading in the oven probe one brisket

After loading in the oven probe one brisket

BONUS!!!  For help with programming check out this other Snapguide!

BONUS!!! For help with programming check out this other Snapguide!

Program to smoke- no heat- 1 hour. Cook at 225F (107C) with smoke for one hour. Next, slow roast at 225F (107C)  up to 185F (85C) internal temperature. Then hold at 165F (74C) steam overnight.

Program to smoke- no heat- 1 hour. Cook at 225F (107C) with smoke for one hour. Next, slow roast at 225F (107C) up to 185F (85C) internal temperature. Then hold at 165F (74C) steam overnight.

Start the smoking process. (This is the first of four steps.)

Start the smoking process. (This is the first of four steps.)

This is how they look the next morning

I held the brisket for over 10 hours after cooking and smoking.

I held the brisket for over 10 hours after cooking and smoking.

Ready for service

Ready for service

Starting weight

Starting weight

After smoking 62% yield

After smoking 62% yield

  • BBQ spice blend
  • Combi smoker oven
  • Beef briskets