Why not? Yes a bit more hands on during the cook than a smoker but the pizza oven is a wonderfully diverse cooker. In this vid. I spend from 7pm one day (stoking the fire) until just after 5pm the next day (carving the brisket) for an Aussie day celebration with friends.

I start with a 6.3kg brisket then trim it; I use a costco rub (mentioned in the vid) and let the brisket sit in the fridge for almost 2 days.

After firing the oven I let it cool (to just under 150c - yeh a bit hot). I make sure the tip of the brisket is facing towards the coals and chips (for smoking) and at 01.04 a.m the brisket goes in. At 04.39 a.m I put about 4 - 6 more briquettes in when the meat is at 151f.

At 08.04 a.m the brisket is at 168f and the oven at 104c (spot on)

At 09.08 a.m the brisket is at 171f.

At 09.15 a.m the meat still is at 171f. I pull it from the pizza oven and wrap it in foil and place it in the house (electric) oven, set at about 110c.

At 11.30 a.m the brisket is at 190f. At 12.12 p.m the brisket is at 194f. At 13.30 p.m the brisket is at 203f and I pull it from the oven, wrap it in towels and place it in an eski (chilly bin brother).

At 14.54 p.m the brisket is at 181f. I pull the brisket out at 17.05 p.m to carve and the internal temp is about 161f.

14 of us could not finish the feed and the left overs became brisket pies :)

Not sure I'd repeat this again soon, but the result was absolutely terrific. Next time, maybe a shoulder of pork or a hind quarter of lamb .... next time......

A great result for an Aussie Day celebration, 26 January, 2021.

kennym