Franklin replica brisket

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fremont

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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"
* Deckle trimmed fair amount
* Dalmation rub (kosher & coarse BP)
* Full ring mesquite lump (Minion lit)
* Dry, foiled water pan
* Oak and/or mesquite (not heavy)
* Target 275-300 lid until 165 internal
* 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
 
Reposted in new thread.

I didn't want to derail this one. Sorry fremont.
 
Last edited:
Franklin BBQ's with post oak, not mesquite
Skip the spritz, it just adds to your cook time and is not necessary if you wrap.
Wrap closer to 180. You will get kind of a roasty briskie wrapping too early.
Sounds like a good overall plan, so go nail it. :clap:
 
wrap once you get the bark you want, not at a specific temp. Stop cooking brisket (or any meat for that matter) by temp and start using doing CPR (Yes, cardiopulmonary resuscitation).

The first thing you learn in CPR is "Look. Listen. Feel.". Look for the right indicators. Listen, not as important, lol. Feel the meat for doneness. Temps are meaningless and will only distract you.
 
Jaskew82 said:
wrap once you get the bark you want, not at a specific temp. Stop cooking brisket (or any meat for that matter) by temp and start using doing CPR (Yes, cardiopulmonary resuscitation).

The first thing you learn in CPR is "Look. Listen. Feel.". Look for the right indicators. Listen, not as important, lol. Feel the meat for doneness. Temps are meaningless and will only distract you.
Click to expand...

Well said! This is excellent advice.
 
I agree with J$, skip the mesquite and go all oak. Get that brisket super tender and slice 3/8" thick. Try to rest longer if you can. And if you really want a Franklin brisket you may have to spend the $ and get a Creekstone brisket. I can't say for sure that will make a huge difference but his brisket is pretty #!$%* awesome. Then again, if you never had his brisket you don't know what you are missing. :razz:
 
fremont said:
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
Click to expand...

....
 
I've had Franklin's bbq 3 times, I know he runs his pits at 300 on post oak. I have gotten very close at home heres how.
Trim the hard fat
50/50 S&P
300 four hrs wrap in a single layer of BP
continue to cook at 300 until probe tender
allow to cool to 180 and hold at 180 3 hrs
allow to cool to 150 carve it up
 
I used Franklins video series on my last brisket which came out fantastic.

But, I used it as a guide. I did not follow it exactly.

I think thats the idea, there are no hard and fast rules.

He just shows you what to look for and basic methods.

Use that, plus the knot of wood between your shoulders and you will do fine.
 
Bludawg said:
I've had Franklin's bbq 3 times
allow to cool to 180 and hold at 180 3 hrs
allow to cool to 150 carve it up
Click to expand...

3 times?! Lucky dog you. :wink:

What is the 3 hours at 180* about? I've never heard of this.
 
JS-TX said:
3 times?! Lucky dog you. :wink:

What is the 3 hours at 180* about? I've never heard of this.
Click to expand...
He (AF) don't serve off the pit they sit in a warming oven once they pass his finger poke test until service. So lets say for arguments sake the briskets start coming off the pit at 1 am they go into a warmer at 150 until he opens at 11. The long hold at a low temp completes the rendering process; results> pure butter texture,moist, jiggly brisket. I let mine drop to 180 then hold at 180 for 3 hrs and let it cool to 150. The lowest setting on My oven is 170 I chose 180. 30 deg hotter for a little less time IMO is a good approximation. Letting is rest to 150 allows it to relax and keeps it juicy.:bow:
 
Bludawg said:
He (AF) don't serve off the pit they sit in a warming oven once they pass his finger poke test until service. So lets say for arguments sake the briskets start coming off the pit at 1 am they go into a warmer at 150 until he opens at 11. The long hold at a low temp completes the rendering process; results> pure butter texture,moist, jiggly brisket. I let mine drop to 180 then hold at 180 for 3 hrs and let it cool to 150. The lowest setting on My oven is 170 I chose 180. 30 deg hotter for a little less time IMO is a good approximation. Letting is rest to 150 allows it to relax and keeps it juicy.:bow:
Click to expand...

so the warmer is set at 150? For some reason I was thinking they rested @ 200.
 
curly1967 said:
so the warmer is set at 150? For some reason I was thinking they rested @ 200.
Click to expand...
Most commercial warmers are set about 150. So it is an assumption on my part I have no specific knowledge of his exact procedures. hence the statement in my post
So lets say for arguments sake the briskets start coming off the pit at 1 am they go into a warmer at 150
Click to expand...
I figure the longer your needing to hold in order to maintain freshness the lower the temp you would want.
 
I cook brisket fat side down since I use vertical cookers, I also rest fat side down, but I'm wondering if there is any benefit to resting fat side up? Will the juices from the inner fat cap melt into the leaner meat? Heat rises so maybe this will help this along? Hmm..
 
JS-TX said:
I cook brisket fat side down since I use vertical cookers, I also rest fat side down, but I'm wondering if there is any benefit to resting fat side up? Will the juices from the inner fat cap melt into the leaner meat? Heat rises so maybe this will help this along? Hmm..
Click to expand...

Only way to find out is try...
 
JS-TX said:
I cook brisket fat side down since I use vertical cookers, I also rest fat side down, but I'm wondering if there is any benefit to resting fat side up? Will the juices from the inner fat cap melt into the leaner meat? Heat rises so maybe this will help this along? Hmm..
Click to expand...
When I cook on the UDS I'm FC down until I Wrap then I stays FC up the Paper is a Good heat shield.
 
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