none
SECTION 6 • SM OKING PROCEDURES
66.
7 6 7 - S K & 1 7 6 7 - S KMOD E L S
NUMBER OF SHELVES
ITEMS PER SHELF
APPROXIMATE
MAXIMUM CAPACITY
PANS
Beef Brisket, Fresh: 9 to 13 lb (4 to 6 kg)
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).
20 minutes per pound for the first roast
(44 minutes per kilogram)
plus
add 30 minutes for each additional roast
165°F (73°C)
Highly Recommended
Due to the density of the meat, set smoke timer
for one hour to achieve a medium smoke flavor.
6 hours
24 hours
160°F
(71°C)
250°F
(121°C)
3 per compartment
12 roasts - up to 100 lb (45 kg)
per compartment
3 to 4 roasts
PRO DU CT SPE CI FIC AT IO NS a nd PRE PAR AT ION
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
S E T C O O K T H E R M O S TAT
S E T C O O K I N G T I M E R
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
M A X I M U M H O L D I N G T I M E
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
OV E R N I G H T C O O K & H O L D
S E T S M O K I N G T I M E R
TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.
W O O D C H I P C O N TA I N E R : F U L L
12" x 20" x 2-1/2" (GN
1
/1)
2 pans in top shelf position
2 pans in 7th shelf position
SMO K E D BEEF TO N G U E
7 6 7 - S K & 1 7 6 7 - S KMOD E L S
NUMBER OF SHELVES
ITEMS PER SHELF
APPROXIMATE
MAXIMUM CAPACITY
PANS
Beef Tongue : 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.
4-1/2 hours for the first pan
PLUS: add 30 minutes for each additional pan.
Before activating the Smoking Timer: 188°F (87°C)
Optional
After cooking and minimum holding time, leave
oven set at a holding temperature of 150°F (66°C).
SET SMOKING TIMER: 30 minutes for one pan
60 minutes for four pans
4 hours
8 hours
150°F
(66°C)
250°F
(121°C)
-0- for cooking / 2 for smoking
per compartment
20 beef tongues - 65 lb (30 kg)
per compartment
5 tongues per pan
PRO DU CT SPE CI FIC AT IO NS a nd PRE PAR AT ION
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
S E T C O O K T H E R M O S TAT
S E T C O O K I N G T I M E R
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
M A X I M U M H O L D I N G T I M E
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
OV E R N I G H T C O O K & H O L D
TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.
W O O D C H I P C O N TA I N E R : F U L L
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.
S E T S M O K I N G T I M E R
SMOKED BEEF BRISKET
C O O K I N G & S M O K I N G G U I D E L I N E S
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