The main advantage of smoking in our wood-fired brick ovens is the temperature stability. This is what makes the brisket so flavorful and easy to make. This is also something that is difficult to achieve with a regular Italian pizza oven, and not always easy with a smoker, which requires you to check the temperature often, adding charcoal and wood, etc.
Preparation:The day before smoking, season your brisket well with salt, pepper, garlic, paprika, and olive oil. Wrap it in foil and place it in the fridge overnight. You will also need to soak some wood chips in water overnight. My favorites are applewood and hickory.
Once you open the oven, your brisket will be smoked to perfection and ready to enjoy with sides, as sandwich, as tacos, or anything you’d like - the possibilities are endless, but best of all, the oven did all the cooking for you!