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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 09-13-2012, 11:18 AM   #16
CarolinaQue
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Quote:
Originally Posted by AZScott View Post
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.
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Unread 09-13-2012, 12:02 PM   #17
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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/a...nklin-barbecue
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Unread 09-13-2012, 12:15 PM   #18
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[quote=CarolinaQue;2210550]
Quote:
Originally Posted by TurboDog View Post
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.

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Unread 09-13-2012, 07:33 PM   #19
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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.
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Unread 09-13-2012, 08:10 PM   #20
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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.
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Unread 09-13-2012, 08:30 PM   #21
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Anybody wonder what he pulls off the brisket before he wraps it in butcher paper in the video??
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Unread 09-13-2012, 08:45 PM   #22
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Quote:
Originally Posted by ATXBBQ View Post
Anybody wonder what he pulls off the brisket before he wraps it in butcher paper in the video??
At what time does that happen?
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Unread 09-13-2012, 09:03 PM   #23
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:06 right at the beginning
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Unread 09-13-2012, 09:20 PM   #24
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I thiink that was a towel he used to pull it off of the smoker so he wouldn't burn his hands.
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Unread 09-13-2012, 09:22 PM   #25
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Fark! Never noticed that. It looks like a small hand towel or something. Maybe he was just using it to move/carry the brisket around.

Ok ATXBBQ, since you are not far away from his joint, I nominate you to go ask him. Show him this video if you have to!
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Unread 09-13-2012, 09:22 PM   #26
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Quote:
Originally Posted by CarolinaQue View Post
I thiink that was a towel he used to pull it off of the smoker so he wouldn't burn his hands.
That's kind of what I was thinking, just didn't know if anyone knew for sure.
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Unread 09-13-2012, 09:46 PM   #27
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they are cotton/terrycloth kitchen towels.
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Unread 09-13-2012, 09:56 PM   #28
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The brisket he wraps looks done. I'm guessing he doesn't wrap during the cook process, only for the rest period.
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Unread 09-13-2012, 09:59 PM   #29
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Quote:
Originally Posted by ATXBBQ View Post
The brisket he wraps looks done. I'm guessing he doesn't wrap during the cook process, only for the rest period.
Not sure about that, I thought I've read somewhere he wraps during the cook. Perhaps he is re-wrapping just for the camera?
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Unread 09-13-2012, 10:03 PM   #30
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Quote:
Originally Posted by JS-TX View Post
Not sure about that, I thought I've read somewhere he wraps during the cook. Perhaps he is re-wrapping just for the camera?
Yeah, I've seen him say the same thing, but if that thing isn't done it's pretty close!!
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