C O O K I N G & S M O K I N G G U I D E L I N E S

SMOKED BEEF BRISKET

BeefPRODUCTBrisket, Fresh:SPECIFICATIONS9 to 13 lb (4 toand6 kg)PREPARATION Season brisket as desired. Place brisket directly on wire shelves fat side down. Briskets can also be wrapped in clear plastic wrap for the cooking, smoking, and holding function (OPTIONAL).

W O O D C H I P C O N TA I N E R : F U L L

D O O R V E N T S : C L O S E D

S E T H O L D T H E R M O S TAT

160°F

(71°C)

S E T C O O K T H E R M O S TAT

250°F

(121°C)

S E T C O O K I N G T I M E R

20 minutes per pound for the first roast

(44 minutes per kilogram)

plus

add 30 minutes for each additional roast

S E T S M O K I N G T I M E R

Due to the density of the meat, set smoke timer

for one hour to achieve a medium smoke flavor.

M I N I M U M H O L D I N G T I M E R E Q U I R E D 6 hours

TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.

M A X I M U M H O L D I N G T I M E

24 hours

F I N A L I N T E R N A L P R O D U C T T E M P E R AT U R E

165°F (73°C)

OV E R N I G H T C O O K & H O L D

Highly Recommended

MODELS

7 6 7 - S K & 1 7 6 7 - S K

 

 

NUMBER OF SHELVES

3 per compartment

ITEMS PER SHELF

3 to 4 roasts

 

12 roasts - up to 100 lb (45 kg)

APPROXIMATE

MAXIMUM CAPACITY

per compartment

PANS

none

 

 

SMOKED BEEF TONGUE

BeefPRODUCTTongue: SPECIFICATIONS and PREPARATION

3-1/4 lb (1,5 kg) average

Leave skin on tongue for cooking. Season as desired and place side-by-side in pans. Following the cooking cycle, tongues must remain in the HOLD cycle for four (4) hours. Remove product from pans, skin tongues and return them to the smoker, directly on the wire shelves.

W O O D C H I P C O N TA I N E R : F U L L

D O O R V E N T S : C L O S E D

S E T H O L D T H E R M O S TAT 150°F

(66°C)

S E T C O O K T H E R M O S TAT

250°F

(121°C)

S E T C O O K I N G T I M E R 4-1/2 hours for the first pan

PLUS: add 30 minutes for each additional pan.

S E T S M O K I N G T I M E R

After cooking and minimum holding time, leave oven set at a holding temperature of 150°F (66°C).

30 minutes for one pan

SET SMOKING TIMER: 60 minutes for four pans

M I N I M U M H O L D I N G T I M E R E Q U I R E D 4 hours

TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.

M A X I M U M H O L D I N G T I M E

8 hours

F I N A L I N T E R N A L P R O D U C T T E M P E R AT U R E Before activating the Smoking Timer: 188°F (87°C)

OV E R N I G H T C O O K & H O L D

Optional

MODELS

7 6 7 - S K & 1 7 6 7 - S K

 

-0- for cooking / 2 for smoking

NUMBER OF SHELVES

 

 

per compartment

ITEMS PER SHELF

 

5 tongues per pan

 

20 beef tongues - 65 lb (30 kg)

APPROXIMATE

MAXIMUM CAPACITY

 

per compartment

 

12" x 20" x 2-1/2" (GN 1/1)

PANS

2

pans in top shelf position

 

2

pans in 7th shelf position

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures.

Due to variations in product quality, weight, and desired degree of doneness, the cooking timer may need to be adjusted accordingly.

Always follow local health (hygiene) regulations for all internal temperature requirements.

SECTION 6 • SMOKING PROCEDURES

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Alto-Shaam 1000-TH SERIES, 750-TH SERIES, 500-TH SERIES manual Smoked Beef Brisket, Smoked Beef Tongue

1000-TH SERIES, 500-TH SERIES, 750-TH SERIES specifications

Alto-Shaam is a well-respected name in the foodservice industry, known for its innovative cooking and holding technologies. Among its prominent offerings are the 750-TH Series, 500-TH Series, and 1000-TH Series, each designed to deliver high-quality food while enhancing operational efficiency.

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Overall, the 750-TH, 500-TH, and 1000-TH Series from Alto-Shaam embody the perfect blend of innovation, versatility, and efficiency. Each series features Halo Heat technology, user-friendly controls, and a focus on retaining food quality, making them essential tools in any foodservice operation. Whether you are running a small café or a large-scale restaurant, Alto-Shaam's solutions are designed to elevate your cooking and holding processes, ensuring that every dish served is of the highest standard.