Jiggly brisket on no reservations - Page 4

Vision · 09-15-2012, 06:50 AM

Oh, I'm outright worshiping the guy and hope the Franklin threads continue.

He's turned the bbq world on it's head.

Pitmaster T · 09-15-2012, 01:19 PM

some of you here... ur questions... really take the damn cake

Pitmaster T's Quickies - Things I Love and Adore - YouTube

3:15

wtf ever

TurboDog · 09-15-2012, 01:30 PM

Quote:

Originally Posted by Pitmaster T

some of you here... ur questions... really take the damn cake

Pitmaster T's Quickies - Things I Love and Adore - YouTube

3:15

phosphates... wtf ever

Damn , dude , that looks every bit as impressive as the oh so raved about "no reservations " shot.

At about what point do you put your briskets in tha pan , and do you cover them or is it just an open pan?

GL-BBQ · 09-15-2012, 02:35 PM

Wow that looks good

42BBQ · 09-15-2012, 02:51 PM

Damn Donnie....sometimes, hell most of the time...I wish I was from Texas. (Amish blooded, PA born, Florida raised, fledgling Pitmaster)

nrok2118 · 09-16-2012, 08:16 AM

I figure some of you would like some more facts:

Cooking temp 260-270

CHOW Tour Austin: Brisket - YouTube

Internal temp - 200-203 and wrap mid process

Franklin's BBQ - YouTube

Pitmaster T · 09-16-2012, 04:27 PM

i panned once for a video... there was something left in the pan was going to make another video of... i did... but never released it...

i don't pan

Lake Dogs · 09-16-2012, 05:05 PM

Infernoooo! How the **** are 'ya?! How've you been? Long time no see. Welcome back.

mallorjc · 09-16-2012, 05:14 PM

[QUOTE=Vision;2212512]Oh, I'm outright worshiping the guy and hope the Franklin threads continue.

Somehow, "worship" seems inadequate!

I just did a 5lb Sammy's flat (salt & pepper only) at 275 for about 4 1/2 hours until internal was 200. Wrapped in parchment for another 4 hours at 200 and it just about fell apart when I picked up the parchment. Juice was squirting as I carved it against the grain (as if I needed a knife).

How can I have been so completely clueless all these years!

Bama Ron · 09-16-2012, 08:43 PM

Gotta love Bourdain.

infernooo · 09-17-2012, 05:03 PM

Quote:

Originally Posted by Lake Dogs

Infernoooo! How the **** are 'ya?! How've you been? Long time no see. Welcome back.

Hi! I've been very well thanks... extremely busy but very well.

I wish I could say I've been smoking away the entire time, but I have only just returned to smoking and so thought doing a brisket cook would be a nice way to return (I have since bought and smoked the brisket using the method described in these videos).

How about you??

Thanks for the welcome back!

Pitmaster T · 09-17-2012, 09:25 PM

Quote:

Originally Posted by Vision

Oh, I'm outright worshiping the guy and hope the Franklin threads continue.

He's turned the bbq world on it's head.

I guess if you can't cook a brisket and are new to the world of bbq with a nice fresh KCBS card in your pocket you could think that.

By you I mean "one.'

AZScott · 09-17-2012, 10:29 PM

I personally think this thread needs a little Pitmaster T. Donnie's threads took my my brisket from coming in almost last at KCBS comps to consistently being a major threat. If you haven't, check out his night train thread since its what you guys are trying to achieve. From there read his other stuff and you will pick up some serious knowledge without trying to decipher the different temps, methods, wrapping times and holding temps picked up in the multitude of Franklin articles and videos. The other key to cooking brisket is to cook a lot of them and you will begin to understand what the meat is doing. Aaron understands what the meat is doing.

Donnie, what are your thoughts on the butcher paper wrap when the brisket is done or when many people would foil?

AustinKnight · 09-18-2012, 12:30 AM

Nice thread brothas, proofing really works but so does having a lot of briskets under your belt. Your going to cook a good 50 to 100 brisket before you figure out what your doing (you'll have a good amount of followers) All briskets are aged already some what, I get ones that are always 20 something day's old and never frozen. I've contacted Aaron to buy a raw un cooked brisket for a comp and he said he used CAB not prime which I was looking for. This is a oldie but a goodie that might possibly get someone closer to a jiggly brisket, my threads are like unicorns ...you always hear about but never see. I don't know why:screwy:

http://www.bbq-brethren.com/forum/sh...d.php?t=129016

Video is in post #27 I think its worth 10 min of your time.

neuyawk · 09-18-2012, 07:16 AM

I see that you have 2 videos and I can't WAIT to finish the first (got halfway thru this morning) and hit the second. Please please please MORE VIDEOS!!

Do you take your "Eatin'" brisket aka that which you'd eat at home and made on the video farther than your "comp" brisket aka what KCBS judges are looking for?

Seems like many good eating briskets are basically close to falling apart. In a good corned beef sort of way not a dry way over cooked sort of way.

09-15-2012, 06:50 AM	#46
Vision is one Smokin' Farker Join Date: 09-11-11 Location: Baltimore, Maryland Downloads: 0 Uploads: 0	Oh, I'm outright worshiping the guy and hope the Franklin threads continue. He's turned the bbq world on it's head. __________________ "It's all about the Hill Country brisket."

09-15-2012, 02:51 PM	#50
42BBQ is One Chatty Farker Join Date: 06-26-10 Location: Manheim, PA Downloads: 0 Uploads: 0	Damn Donnie....sometimes, hell most of the time...I wish I was from Texas. (Amish blooded, PA born, Florida raised, fledgling Pitmaster) __________________ Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn-

09-16-2012, 04:27 PM	#52
Pitmaster T is Blowin Smoke! Join Date: 04-03-11 Location: Dickinson, Texas Downloads: 0 Uploads: 0	i panned once for a video... there was something left in the pan was going to make another video of... i did... but never released it... i don't pan __________________ The Greatest & Funkiest Movie about BBQ Ever! Or Click The Edict. PITCOOKER T - TRUTH ABOUT THE PBC "The Pitmaster T Video Page is Great" Adam Perry Lang -- 10-15-2011 Pitmaster T on Facebook

09-16-2012, 05:05 PM	#53
Lake Dogs Babbling Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Downloads: 0 Uploads: 0	Infernoooo! How the **** are 'ya?! How've you been? Long time no see. Welcome back. __________________ Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from everywhere)

09-16-2012, 05:14 PM	#54
mallorjc On the road to being a farker Join Date: 03-16-12 Location: Greensburg PA Downloads: 0 Uploads: 0	[QUOTE=Vision;2212512]Oh, I'm outright worshiping the guy and hope the Franklin threads continue. Somehow, "worship" seems inadequate! I just did a 5lb Sammy's flat (salt & pepper only) at 275 for about 4 1/2 hours until internal was 200. Wrapped in parchment for another 4 hours at 200 and it just about fell apart when I picked up the parchment. Juice was squirting as I carved it against the grain (as if I needed a knife). How can I have been so completely clueless all these years! __________________ Masterbuilt, Webers and cast iron - Pittsburgh style! Know your butcher!

09-15-2012, 02:35 PM	#49
GL-BBQ On the road to being a farker Join Date: 02-24-12 Location: Montgomery, AL Downloads: 0 Uploads: 0	Wow that looks good

09-16-2012, 08:43 PM	#55
Bama Ron On the road to being a farker Join Date: 12-26-11 Location: Fairhope, Alabama Downloads: 0 Uploads: 0	Gotta love Bourdain. __________________ -Chargiller Gasser -Chargiller Akorn -Masterbuilt Upright -Cajun Cooker Fryer *NOT a member of the Secret Squirrel Society because it does not exist!

09-17-2012, 10:29 PM	#58
AZScott Full Fledged Farker Join Date: 02-22-08 Location: Phoenix, AZ Downloads: 0 Uploads: 0	I personally think this thread needs a little Pitmaster T. Donnie's threads took my my brisket from coming in almost last at KCBS comps to consistently being a major threat. If you haven't, check out his night train thread since its what you guys are trying to achieve. From there read his other stuff and you will pick up some serious knowledge without trying to decipher the different temps, methods, wrapping times and holding temps picked up in the multitude of Franklin articles and videos. The other key to cooking brisket is to cook a lot of them and you will begin to understand what the meat is doing. Aaron understands what the meat is doing. Donnie, what are your thoughts on the butcher paper wrap when the brisket is done or when many people would foil? __________________ Little Miss BBQ

09-18-2012, 12:30 AM	#59
AustinKnight is One Chatty Farker Join Date: 08-23-10 Location: Austin Texas Downloads: 0 Uploads: 0	Nice thread brothas, proofing really works but so does having a lot of briskets under your belt. Your going to cook a good 50 to 100 brisket before you figure out what your doing (you'll have a good amount of followers) All briskets are aged already some what, I get ones that are always 20 something day's old and never frozen. I've contacted Aaron to buy a raw un cooked brisket for a comp and he said he used CAB not prime which I was looking for. This is a oldie but a goodie that might possibly get someone closer to a jiggly brisket, my threads are like unicorns ...you always hear about but never see. I don't know why:screwy: http://www.bbq-brethren.com/forum/sh...d.php?t=129016 Video is in post #27 I think its worth 10 min of your time. __________________ \|HOOK'EM UDS\|MINI UDS\|22.5 WEBER PERF\|B&B\|OAK & PECAN\|DIGIQ\|TW8060\|THERMAPEN ORANGE\|Char-Griller Akorn\|Thin Blue Smokery\|

09-18-2012, 07:16 AM	#60
neuyawk is one Smokin' Farker Join Date: 03-15-12 Location: Flushing, Queens NYC Downloads: 0 Uploads: 0	I see that you have 2 videos and I can't WAIT to finish the first (got halfway thru this morning) and hit the second. Please please please MORE VIDEOS!! Do you take your "Eatin'" brisket aka that which you'd eat at home and made on the video farther than your "comp" brisket aka what KCBS judges are looking for? Seems like many good eating briskets are basically close to falling apart. In a good corned beef sort of way not a dry way over cooked sort of way. __________________ Bubba Grill Super Cooker. Bringing Carolina Whole Hog BBQ to NYC www.arrogantswine.com