Finishing brisket in Alto shaam?

grisch · Mar 28, 2020

Sooo, I have a smaller used Alto shaam. It's fantastic for holding. I searched and couldn't find any posts about finishing. Was thinking about going hot and fast to set the bark, wrapping in butcher paper and just throwing in the holding oven (maybe at 180) after wrap to finish low and slow overnight. Anyone else tried this and want to share results?
Thx

Baychilla · Mar 28, 2020

Don't briskets usually finish between 190-203ish? I don't think setting the bark and then keeping it at 180 would work (who knows, it could be like SV).

JAKs Q & brew · Mar 28, 2020

My general understanding is that would not really work. 180 is too high for the sous vide brisket recipes. Those are more like 135-155. Too close to the danger zone and too low for an alto sham to hold.

smoke ninja · Mar 29, 2020

I have done similar but in a countertop roasting oven. when it comes time to wrap I put it in the roaster at 200 until it just starts to probe tender and then hold at 150 for several hours. during that time it finishes up. I've had briskets regularly temp out in the low 190s.

grisch · Mar 29, 2020

Thx Ninja! I couldn't sleep, was up at 4am so fired up the smoker and will finish today. Will try what you suggested
I think the Alto shaam max temp is 200 so should work out.

airedale · Mar 29, 2020

Once wrapped, the brisket doesn't know what kind of oven it is in. Smoker, kitchen oven, Alto Shaam, etc. I don't see why it would matter.

Obviously something lower than cooking temperature would be required for holding but, again, the wrapped brisket cannot see out to identify the oven.

Bob C Cue · Mar 29, 2020

For those that may not know what an Alto shaam I found this on the web:

Alto Shaam Cooking & Holding Equipment
Thanks to Alto Shaam Halo Heat technology, their combi ovens cook food quickly and efficiently using less energy, water, and labor than traditional methods. Use these high speed ovens at your school cafeteria, high volume eatery, and other busy restaurant setting

grisch · Mar 29, 2020

Some pics from the cook today

Brisket pork

grisch · Mar 29, 2020

Few more

The finish

Don't know why they r sideways

Finishing brisket in Alto shaam?

grisch

Knows what a fatty is.

Baychilla

is one Smokin' Farker

JAKs Q & brew

is one Smokin' Farker

smoke ninja

somebody shut me the fark up.

grisch

Knows what a fatty is.

airedale

is one Smokin' Farker

Bob C Cue

Quintessential Chatty Farker

grisch

Knows what a fatty is.

Attachments

grisch

Knows what a fatty is.

Attachments

Similar threads