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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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09-13-2012, 11:18 AM | #16 | |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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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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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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09-13-2012, 12:02 PM | #17 |
is One Chatty Farker
Join Date: 09-11-11
Location: Baltimore, Maryland
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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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Mak 1 Star, Blackstone 36, WSM 18, Weber OTG |
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09-13-2012, 12:15 PM | #18 | |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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[quote=CarolinaQue;2210550]
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I've watched that episode twice in the last week. I've never been to Franklins, but I will be going asap. CD |
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09-13-2012, 07:33 PM | #19 |
is One Chatty Farker
Join Date: 06-26-10
Location: Manheim, PA
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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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Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn- |
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Thanks from:---> |
09-13-2012, 08:10 PM | #20 |
is Blowin Smoke!
Join Date: 02-17-10
Location: San Antonio, TX
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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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09-13-2012, 08:30 PM | #21 |
Got Wood.
Join Date: 03-29-11
Location: Austin, TX
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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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09-13-2012, 08:45 PM | #22 |
is One Chatty Farker
Join Date: 09-11-11
Location: Baltimore, Maryland
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At what time does that happen?
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Mak 1 Star, Blackstone 36, WSM 18, Weber OTG |
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09-13-2012, 09:03 PM | #23 |
Got Wood.
Join Date: 03-29-11
Location: Austin, TX
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:06 right at the beginning
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09-13-2012, 09:20 PM | #24 |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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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.
__________________
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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09-13-2012, 09:22 PM | #25 |
is Blowin Smoke!
Join Date: 02-17-10
Location: San Antonio, TX
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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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09-13-2012, 09:22 PM | #26 |
Got Wood.
Join Date: 03-29-11
Location: Austin, TX
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09-13-2012, 09:46 PM | #27 |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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they are cotton/terrycloth kitchen towels.
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Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM |
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09-13-2012, 09:56 PM | #28 |
Got Wood.
Join Date: 03-29-11
Location: Austin, TX
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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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09-13-2012, 09:59 PM | #29 |
is Blowin Smoke!
Join Date: 02-17-10
Location: San Antonio, TX
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09-13-2012, 10:03 PM | #30 |
Got Wood.
Join Date: 03-29-11
Location: Austin, TX
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