Jiggly brisket on no reservations

[infernooo]

Taken from this thread: http://www.bbq-brethren.com/forum/showthread.php?t=143631

I thought some who have not seen the episode of the show or do not have access to re-runs may like to see the jiggle spoken of

Here it is, the money shot footage is around 40s in until 50s in:

[ame="http://www.youtube.com/watch?v=a80zscz7W8k"]jiggly brisket - YouTube[/ame]


EDIT, while I'm doing the brisket pr0n, one of my old favourites showing what happens if you slice into a just cooked brisket and how much juice they actually have:

[ame="http://www.youtube.com/watch?v=iwLi8ugCIRo"]Juicy brisket - YouTube[/ame]

 

[kev2lz]

It's almost 12:30 and now I'm hungry! I have a 12#, choice packer in the garage fridge, but it's too late to smoke!

 

[IamMadMan]

Thanks for sharing.......

 

[buccaneer]

It's almost 12:30 and now I'm hungry! I have a 12#, choice packer in the garage fridge, but it's too late to smoke!

Phubes and Kathy tell us it's never too late to smoke:twitch:

 

[CarolinaQue]

Phubes and Kathy tell us it's never too late to smoke:twitch:

I heard that was Australia's unofficial motto???:laugh:

 

[Vision]

That's the jiggle at 40sec. If you notice I believe the point is on top and that is what produces most of the movement.

Thanks for posting this infernooo!

If I can make a suggestion, can you do another that has the entire franklin segment in it? There's a little bit of the beginning missing. Just a thought.

 

[TurboDog]

What kind of temps does he cook those at?

 

[CarolinaQue]

What kind of temps does he cook those at?

275* - 300* I believe. But he holds them in a 200* warming oven for the rest until they are needed for serving.

 

[TurboDog]

I thought I remembered reading somewhere that he cooked around those temps , but the way they were going on and on about how the smoke ring meant it was held at a low enough temperature for so long had me wondering. The brisket looks fantastic though , I sure wish I could get those results myself.

 

[CarolinaQue]

You can. Here's a tutorial of a cook I did after I saw that episode and I was brought back down to reality of what a great brisket is and how to get there from here:

http://www.bbq-brethren.com/forum/showthread.php?t=143631

 

[Vision]

but the way they were going on and on about how the smoke ring meant it was held at a low enough temperature for so long had me wondering.

And they are wrong.

 

[CarolinaQue]

but the way they were going on and on about how the smoke ring meant it was held at a low enough temperature for so long had me wondering. QUOTE]

I think that the guy meant that it wasn't cooked hot and fast, say, in the 350* range, but rather, it was cooked at a low enough tempurature to take the smoke on better and that's the reasoning behind the smoke ring. I don't necessarily subscribe to that notion. I don't cook hot and fast, but I have seen and tasted the result of friends of mine that do and there is definately a smoke ring. It may not be as pronounced, but there is definately one there.

As a side note though, I have no idea who the guy is that's with him that was "educating" Tony on BBQ. He may not even cook 'que himself, so I'm not sure what first hand experience he has regarding what particular process/technique gives specific results. All that was obvious to me is that he knows how to consume quite a bit of it.

 

[SmokeFan]

I cooked a decent size pork roast last night between 400-450(alternating between direct and indirect side of my BGE), and it had a pronounced smoke ring. Even more so than on some of my longer cooks. This is not the first or only time I've had that happen either. It happens when I cook pork tenderloins all the time as well.

I don't profess to know all the chemistry, but it would appear that temperature alone is not the determining variable.

 

[neuyawk]

but the way they were going on and on about how the smoke ring meant it was held at a low enough temperature for so long had me wondering. QUOTE]

As a side note though, I have no idea who the guy is that's with him that was "educating" Tony on BBQ. He may not even cook 'que himself, so I'm not sure what first hand experience he has regarding what particular process/technique gives specific results. All that was obvious to me is that he knows how to consume quite a bit of it.

It's this guy who has a blog called "Full Custom Gospel", who blogs about these different places in Texas.

http://fcg-bbq.blogspot.com/2012/09/tony-and-me.html

So I guess he's a great eater of BBQ. I'm not sure if he BBQs himself.

 

[AZScott]

If you have read and watched a lot of his interviews, he has said a lot of different things about his brisket. Not once has he ever said he cooks hot and fast. His cook times are always really long according to him but there is a wide variation in temps mentioned as well as when he wraps, when he puts them in the hot box, how hot that hot box is, how long he holds them, etc. The guy is never consistent in what he says other than "low and slow", he doesn't inject and that salt and pepper is the only seasoning used. I've also found that when I cook a brisket with salt and pepper and wrap in parchment / butcher paper and hold in the smoker my bark still has a little crispness to it. I've always heard from people that the bark is soft on his briskets. Perhaps he's stacking the briskets on top of each other in the hot box and the bark is softening up.

Tim, the guy with him is Daniel Vaughn with the blog Full Custom Gospel BBQ.

 

[CarolinaQue]

If you have read and watched a lot of his interviews, he has said a lot of different things about his brisket. Not once has he ever said he cooks hot and fast. His cook times are always really long according to him but there is a wide variation in temps mentioned as well as when he wraps, when he puts them in the hot box, how hot that hot box is, how long he holds them, etc. The guy is never consistent in what he says other than "low and slow", he doesn't inject and that salt and pepper is the only seasoning used. I've also found that when I cook a brisket with salt and pepper and wrap in parchment / butcher paper and hold in the smoker my bark still has a little crispness to it. I've always heard from people that the bark is soft on his briskets. Perhaps he's stacking the briskets on top of each other in the hot box and the bark is softening up.

Tim, the guy with him is Daniel Vaughn with the blog Full Custom Gospel BBQ.

Thanks for the info on who he is. Still not sure how much credit I give to his opinion if he hasn't tried the process himself and came to an experience based conclusion rather that relying on what he's been told.

I think that you're right about the stacking softening the bark Scott. The quality of the bark is one thing that made me a believer in the butcher paper wrap. I would imagine that stacking them on top of each other would soften it a bit just from the moisture being held close to the surface. not able to evaporate off. Just like with foil.

But I have heard him say more than once that 275* or so is his cook temp. It makes sense with his claim of 16 hour days also when you add the whole process from start to finish to serving and getting ready for the next day.

 

[Vision]

Here's another link to the video. Notice how the brisket he is rubbing also has some jiggle to it, and how supple the flat is.

http://www.travelchannel.com/video/austins-franklin-barbecue

 

[caseydog]

but the way they were going on and on about how the smoke ring meant it was held at a low enough temperature for so long had me wondering. QUOTE]

I think that the guy meant that it wasn't cooked hot and fast, say, in the 350* range, but rather, it was cooked at a low enough tempurature to take the smoke on better and that's the reasoning behind the smoke ring. I don't necessarily subscribe to that notion. I don't cook hot and fast, but I have seen and tasted the result of friends of mine that do and there is definately a smoke ring. It may not be as pronounced, but there is definately one there.

As a side note though, I have no idea who the guy is that's with him that was "educating" Tony on BBQ. He may not even cook 'que himself, so I'm not sure what first hand experience he has regarding what particular process/technique gives specific results. All that was obvious to me is that he knows how to consume quite a bit of it.

He is a food writer who specializes in BBQ.

I've watched that episode twice in the last week. I've never been to Franklins, but I will be going asap.

CD

 

[42BBQ]

I wouldn't be too hard on the other guy, after all, just in the couple years I've been here and cooking que I've "learned" then un-learned plenty Sometimes you think you know something, only because someone with more experience or time than you, says it.

 

[JS-TX]

Using butcher paper will definitely prevent you from getting crispy bark. But the 2 times I've use it, I've gotten slightly soft bark and "perfect" bark. The softer bark is when I injected it. So moisture level has much to do with it. If I inject, I'd just wait a little longer before wrapping.