With support from the awesome Alto-Shaam culinary team, I have had great success with overnight smoked brisket in the combi oven.
- Cold smoke - 1 hour
- Hot smoke - 1 hour, 250 degrees F - 60% fan
- Combi mode - 250 degrees F, 10% humidity, 60% fan, Probe temp: 175 degrees F for slicing or 183 degrees F for shredding.
- Steam - 160 degrees F, 100% humidity, 20% Fan, continuous timer