How to Slow Smoke Beef Brisket in a Alto Shaam Combi Oven

Beef brisket smoked and held overnight in an Alto-Shaam combi.

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How to Slow Smoke Beef Brisket in a Alto Shaam Combi Oven Recipe
15 Steps
Ingredients
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Ready to Smoke brisket

Ready to Smoke brisket

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Soak wood chips

Soak wood chips

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

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

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Seasoned  and ready for the oven

Seasoned and ready for the oven

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After loading in the oven probe one brisket

After loading in the oven probe one brisket

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

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

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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.

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

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

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This is how they look the next morning

This is how they look the next morning

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

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

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Ready for service

Ready for service

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Starting weight

Starting weight

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After smoking 62% yield

After smoking 62% yield

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