Boss ordered two briskets for me to cook for dinner service. I convinced him to let me do them overnight in the Alto with a mustard slather than overnight rest with a rub on them. Sorry, didn't have the camera with me for the prep work but did get shots of the finished product. Had the Alto running at 200 degrees. Had the night person slide them in at 6 PM. The aroma walking into the kitchen at 5:30 AM was amazing. I immediately popped the door and stabbed an instant read in....IT was at 190. Turned off 1 heat switch on the Alto. Let them go through breakfast service, pulled them, wrapped in foil & back in. Ran the juice through a strainer and into the freezer for fat separation. Pulled out at 200 IT, rested them, then sliced & shingled in hotel pans and added beefy juices to pans. Back in Alto to hold for dinner service at noon. I could have pulled them they were that tender but went with thick slices for service. Melt in your mouth stuff....
first peek at 5:30 AM
ready to foil up
sliced lengthwise down the middle
sliced and shingled with defatted juice