We are searching data for your request:
Ready to Smoke brisket
Soak wood chips
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!
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.)
This is how they look the next morning
I held the brisket for over 10 hours after cooking and smoking.
Ready for service
After smoking 62% yield