Season briskets and place on an icing rack with a sheet tray
Seasoned and ready for the oven
After loading in the oven probe one brisket
BONUS!!! For help with programming check out this other Snapguide!
Write a cooking program to smoke no heat one hour. Then cook at 225 with smoke for one hour. Next slow roast at 225 up to 185° internal temperature. Then hold at 165 steam over night.
Starting the smoking process this is the first of four steps
This is how they look the next morning
Held the brisket for over 10 hours after cooking And smoking
Your alto sham Culinary team