Since Franklins BBQ is one of the best briskets makers in the business I'd love to know more of the specifics of his hold over method. We know they use alto shaam holding cabinets, that's about all I know in detail though.
In no particular order here are things I'd like to know:
1) Which model Alto Shaam do they use? Or even a part number of a representative model?
2) How long do they hold? (I've heard 12 hrs)
3) What temp do they hold at? (I've heard 150 deg)
4) Does his unit have a moisture control function and if so what do they set at?
5) What is the exact step by step from when brisket probes done to comes out of holding cabinet? I've heard they rewrap in new butcher paper when it comes off cooker. Not sure if they let cool for a period of time before placing in holding cabinet.
I find the subtleties of technique in creating an excellent brisket fascinating. I'm sure others on here do as well.
In no particular order here are things I'd like to know:
1) Which model Alto Shaam do they use? Or even a part number of a representative model?
2) How long do they hold? (I've heard 12 hrs)
3) What temp do they hold at? (I've heard 150 deg)
4) Does his unit have a moisture control function and if so what do they set at?
5) What is the exact step by step from when brisket probes done to comes out of holding cabinet? I've heard they rewrap in new butcher paper when it comes off cooker. Not sure if they let cool for a period of time before placing in holding cabinet.
I find the subtleties of technique in creating an excellent brisket fascinating. I'm sure others on here do as well.