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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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Old 09-15-2012, 06:50 AM   #46
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Oh, I'm outright worshiping the guy and hope the Franklin threads continue.

He's turned the bbq world on it's head.
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Old 09-15-2012, 01:19 PM   #47
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some of you here... ur questions... really take the damn cake


3:15

wtf ever
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Old 09-15-2012, 01:30 PM   #48
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Quote:
Originally Posted by Pitmaster T View Post
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?
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Old 09-15-2012, 02:35 PM   #49
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Wow that looks good
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Old 09-15-2012, 02:51 PM   #50
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Damn Donnie....sometimes, hell most of the time...I wish I was from Texas. (Amish blooded, PA born, Florida raised, fledgling Pitmaster)
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Old 09-16-2012, 08:16 AM   #51
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I figure some of you would like some more facts:

Cooking temp 260-270



Internal temp - 200-203 and wrap mid process

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Old 09-16-2012, 04:27 PM   #52
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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
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Old 09-16-2012, 05:05 PM   #53
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Infernoooo! How the **** are 'ya?! How've you been? Long time no see. Welcome back.
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Old 09-16-2012, 05:14 PM   #54
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[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!
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Old 09-16-2012, 08:43 PM   #55
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Gotta love Bourdain.
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Old 09-17-2012, 05:03 PM   #56
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Quote:
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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!
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Old 09-17-2012, 09:25 PM   #57
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Quote:
Originally Posted by Vision View Post
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.'
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Old 09-17-2012, 10:29 PM   #58
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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?
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Old 09-18-2012, 12:30 AM   #59
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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.
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Old 09-18-2012, 07:16 AM   #60
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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.
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