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Briskets should weigh 10-12 lb.
Completely defrost the brisket under refrigeration on lined sheet trays. This will take between 24 and 36 hours. Remove the trays from the walk-in and take them to your prep area.
Remove the smoker box from the smoker.
The oven has two power on buttons. one for the top oven and one for the bottom oven
Turn the oven on by pressing this power button. If using both top & bottom oven, press bottom power button and set controls according to product being smoked.
Set the cooking temperature to 200F (93C) by pressing this button and then adjusting with the up and down arrows.
Set the cooking time to 14 hours by pressing the timer button (the one with the clock on it) and adjusting with the up and down arrows.
set the hold temperature to 150F (65C) by using the up & down arrows to adjust
set the smoking time to 4 hrs. by pressing the smoke button and adjusting with the up & down arrows
The oven will begin a 45 minute count down to pre-heat itself. You must wait this full 45 minutes before loading and starting the oven. Use this time to prepare your brisket.
Line your work area with sheet pan liner or sheet pans.
Place racks onto sheet pan liner or sheet pan.
Spray pan release spray onto the racks.
Apply the 1/2 cup of the Wet Rub Seasoning to each brisket and arrange up to 2 briskets per rack.
Once the 45 minute preheat is complete, load the racks of brisket into the oven, starting at the top slot and working your way down.
Fill the smoker box with 1 1/2 cups of hickory wood
Place the smoker box into the oven like this. Be careful, as the interior of the oven will be hot.
Make sure the door vents are fully closed.
Close the door and press the "Start" arrow to begin the smoking and cooking process.
When the cooking process is complete (14 hrs.) open the door slightly to allow the smoke to escape for one minute. Then open the door completely.
Cook until an internal temperature of 183F (84C) is reached. if not additional cooking & smoking time will be needed.
Note: when cooking cycle is done, brisket must be removed within 30 minutes.
remove briskets from metal racks and lay onto sheet pans. While the briskets are still warm, using a gloved hand rake your fingers over the brisket to remove excess fat off the top of the brisket.
Using a boning knife (be sure to use a safety glove), lift he outer lip off the cap and run the knife between the cap and flat piece to separate. Use the knife to remove any excess fat and discard.
Refer to SOP 27 for slicing and portioning of brisket
When cooled, remove the smoker box and carefully dump remaining wood chips into the approved container with self closing lid. Pour plenty of water over the burnt chips to extinguish any live ash.
When cooled, remove dripping pans, and the side racks for cleaning.