Smoked Brisket

Corey Siegel

Ingredients

1 each – Beef Brisket
100g – Salt
100g – Black Pepper

Procedure

Rub the beef down with salt and pepper.

Light the volcano smoker and cook at the following program on the air-o-steam Touchline combi oven:
Phase 1: 225°F at 80% humidity for 2 hours
Phase 2: 225°F at 40% humidity until internal temperature reaches 190°F

Smoked Brisket 2017-03-08T21:13:39+00:00 Electrolux Professional