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Unread 03-15-2013, 10:47 AM   #10
luke duke
is One Chatty Farker

 
Join Date: 01-16-10
Location: Dallas, TX
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Quote:
Originally Posted by fremont View Post
I want to get as close as possible to an Aaron Franklin brisket on my WSM. Here's my plan:

* 11 lb Choice packer, trimmed down to 1/4-1/2"
I doubt Franklin's trims the briskets that they serve in the restaurant. I believe that they use Creekstone briskets.
* Deckle trimmed fair amount
I doubt Franklin's trims the briskets that they serve in the restaurant
* Dalmation rub (kosher & coarse BP)
* Full ring mesquite lump (Minion lit)
Franklin's doesn't use mesquite
* Dry, foiled water pan
Franklin's uses a water pan
* Oak and/or mesquite (not heavy)
Franklin's uses post oak
* Target 275-300 lid until 165 internal
Wrap when color/bark is where you want it
* Tightly wrap in unwaxed butcher paper (after spritzing with wors/beef broth/water combo) until probe tender
* Cut whole (not separate point & flap)
* Rest 1-2 hrs in faux cambro
Franklin's probably rests longer than this
....
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