Alto-Shaam 1000-TH SERIES Smoked Beef Brisket, Smoked Beef Tongue, 7 6 7 - S K & 1 7 6 7 - S K

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

66.