I’ve been smoking food for many years and I love trying new combinations of wood, interesting smoker designs and forgotten cuts of meat. For this recipe I’ve tried to use my Alfa pizza oven as a hot smoker and a classic brisket was the perfect test. It really absorbed some of the oak and bourbon aroma whilst it slow-cooked and I will definitely try it again. Pizza ovens cook at incredibly high temperatures but the solid thermal mass also makes them ideal for a low n slow cook once they store all that heat and radiate it back into the beef.
Method
Rub your brisket in oil, sugar, spices and seasoning and leave to sit overnight in the fridge. In the morning get it out of the fridge while you preheat your pizza oven until it reaches 300˚C.
Allow to cool until it reaches 200˚C and then place your brisket onto a wire rack in a skillet and start cooking.
Add chunks of oak bourbon barrel to the edge of the fire so it starts smoking every hour.
Try to maintain a temperature of 130˚C in the oven for 7-8 hours. The way I do this is to light some wood outside of the oven and top it up with hot coals when the temperature starts to drop. Also use the door to regulate the internal temp of the oven.
For the last hour wrap your beef in tin foil and then allow to rest for 30 mins. Slice thickly and serve with kraut and dill pickles
This dish was roasted in the Alfa Forni 5 Minuti. For more information and prices, click here.
White Pizza! I have fallen in love with this pizza and it’ll be a regular part of my repertoire this summer! The combination of salty cheese, sweet pear and earthy new potatoes with chives is to die for and ticks all my boxes. Serve with rocket and some artichoke hummus on the side. Method For [...]
A magnificent joint to roast in a pizza oven - rib of beef! This beef is dangerously tasty. It’s peppered with rich umami flavour and wood-fired aroma. The silken truffle butter keeps the joint moist and succulent. Herby undertones provide an aromatic finish. After resting serve warm for a winter show-stopper enjoyed with roasted root [...]
Fire Roasted Monkfish! Monk is a fish that can really handle the fierce heat of a pizza oven. The meaty texture absorbs robust flavours and takes on smoky wood tones. This recipe uses paprika, basil, tarragon and black olives for a Provençal style dish that’s delicious served simply with steamed rice or new potatoes. Method [...]
Salami and Picante Pepper Pizza! This is a lip-smacking flavour-bomb of a pizza! Thick slices of french salami with a gentle kick of heat from the picante peppers. Perfect with an IPA! Pizza dough This recipe uses Associazione Verace Pizza Napoletana recipe which can be found here. Method Stretch the pizza dough over plenty [...]
Bourbon Smoked Brisket
I’ve been smoking food for many years and I love trying new combinations of wood, interesting smoker designs and forgotten cuts of meat. For this recipe I’ve tried to use my Alfa pizza oven as a hot smoker and a classic brisket was the perfect test. It really absorbed some of the oak and bourbon aroma whilst it slow-cooked and I will definitely try it again. Pizza ovens cook at incredibly high temperatures but the solid thermal mass also makes them ideal for a low n slow cook once they store all that heat and radiate it back into the beef.
Method
This dish was roasted in the Alfa Forni 5 Minuti. For more information and prices, click here.
Ingredients
Alfa Forni pizza ovens | Flamery Asado grills | Beefer grill | Konro grills UK | Pujadas charcoal ovens | Blastcool outdoor fridges
Related Posts
White Pizza
Beef Rib Roast
Fire Roasted Monkfish
Salami and Picante Pepper Pizza