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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-15-2013, 01:01 AM | #1 |
Is lookin for wood to cook with.
Join Date: 01-14-12
Location: Etna, NH
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Franklin replica brisket
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 |
2 members found this post helpful. |
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03-15-2013, 06:29 AM | #2 |
is one Smokin' Farker
Join Date: 02-10-13
Location: Lafayette, LA
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Reposted in new thread.
I didn't want to derail this one. Sorry fremont.
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[URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][B][COLOR="Red"]Enter An International Cook Off From Your Home.[/COLOR][/B] [/URL] Brady Cajun Grill by Percy Guidry; 22.5" WSM; GMG Daniel Boone; Crown Verity Gaser Last edited by K-JUN; 03-15-2013 at 06:50 AM.. Reason: Wanted to avoid a thread hijack |
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03-15-2013, 06:35 AM | #3 |
Banned
Join Date: 02-07-11
Location: brenham, texas
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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. |
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03-15-2013, 07:04 AM | #4 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Doesn't Franklin cook hotter than that? I gotta look at his video again.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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03-15-2013, 07:43 AM | #5 |
On the road to being a farker
Join Date: 02-20-13
Location: South of Dallas
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leave the mesquite out, or cut it, that stuff is potent!
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03-15-2013, 07:46 AM | #6 |
is One Chatty Farker
Join Date: 06-20-11
Location: Mooresville, NC
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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.
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Hillside BBQ 2013 Stumps Classic - Delivered 4/15/13 Large BGE - Rescued 2012 2010 WSM 22.5" 2010 Weber genesis gas grill Rescued 22.5 Weber One-touch gold Yellow Thermopen BBQ Guru CyberQ 2011 Built UDS - Retired |
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03-15-2013, 07:49 AM | #7 | |
Full Fledged Farker
Join Date: 02-02-12
Location: Nashville, Tn
Name/Nickname : Jim H.
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Quote:
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BWS Extended Party, 18" WSM, Green SS Performer, 22" OTG, KCBS CBJ |
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03-15-2013, 08:25 AM | #8 |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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Tim [COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain - Beautiful family - Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB |
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03-15-2013, 10:38 AM | #9 |
is Blowin Smoke!
Join Date: 02-17-10
Location: San Antonio, TX
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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.
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03-15-2013, 10:47 AM | #10 | |
is One Chatty Farker
Join Date: 01-16-10
Location: Dallas, TX
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Quote:
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03-15-2013, 10:52 AM | #11 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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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
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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03-15-2013, 10:56 AM | #12 |
Knows what a fatty is.
Join Date: 06-28-09
Location: Mansfield, TX
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Franklin doesn't use a WSM.
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Beau Smith - Big Hat Bar-B-Q Smokers and Grills - www.bighatbbq.com |
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03-15-2013, 11:02 AM | #13 |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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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. |
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03-15-2013, 11:21 AM | #14 |
is Blowin Smoke!
Join Date: 02-17-10
Location: San Antonio, TX
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03-15-2013, 11:53 AM | #15 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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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.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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