Specifications

14
Ingredients:
Fresh Beef Brisket, 9 to 13 lbs. (4 to 6 kg)
Seasoning
Vents:
One-half open
Preparation:
Preheat oven to 250° for 30 minutes.
Season Brisket and wrap individually in clear plastic wrap for
cooking
Place wrapped Brisket directly on wire shelves for cooking
Set Thermostats:
Cook Thermostat set to 250°F (121°C)
Hold Thermostat set to 160°F (71°C)
Set Cook Timer:
20 minutes per lb. for heaviest roast plus 30 minutes for
each additional roast
Example: set timer to 4 hours and 10 minutes to cook
three (3) ten-pound (10 lb.) Briskets
Minimum Hold Time:
6 hours
Final Internal Temperature:
165°F (73°C)
Overnight Cook–N–Hold highly recommended
Maximum Hold Time:
24 hours
BEEF BRISKET
The Brisket cut is taken from the
breast section beneath the first
five ribs, just behind the fore
shank.
Brisket is cut in half for marketing
and sold as a flat cut or a point
cut. The flat cut is leaner, but the
point cut has more flavor due to a
bit of extra fat (called the deckel).
The Cres Cor Cook-N-Hold oven is
ideal for preparing Brisket, as the
cut requires long, slow cooking
at relatively low temperatures to
break down the collagen in the
connective muscle tissues to
achieve tenderness.
FULL SIZE SPLIT
Cook-N-Hold Cook-N-Hold
Shelves / Pans 6 3
Items per Shelf / Pan 2 to 3 Briskets 2 to 3 Briskets
Approximate Capacity 12 to 18 Briskets 6 to 9 Briskets
Approximate Weight
Capacity
up to 200 lbs. up to 100 lbs.