nachos4life
Take a breath!
- Joined
- Jan 15, 2013
- Location
- Indianapolis
A few questions... I have an alto shaam that I have only used a few times. Looking for the best way to hold briskets and butts for a long time.
what temp setting is best? Manual says 160 for brisket but that seems high to me, but what do I know?
What internal temp should I let the briskets/butts cool down to before holding? what I have done thus far is set them out on the counter until the IT is about 170.
What is the best way to wrap them up? I've just been wrapping briskets in foil with a bit of the au jus and throwing them in there. The butts are in half pans and wrapped in foil. Should I be using food service film?
thanks for any tips!
what temp setting is best? Manual says 160 for brisket but that seems high to me, but what do I know?
What internal temp should I let the briskets/butts cool down to before holding? what I have done thus far is set them out on the counter until the IT is about 170.
What is the best way to wrap them up? I've just been wrapping briskets in foil with a bit of the au jus and throwing them in there. The butts are in half pans and wrapped in foil. Should I be using food service film?
thanks for any tips!