Aaron Franklin's finished brisket
- Thread starter RW
- Start date
jeffsee
Full Fledged Farker
What are folks thoughts, at the moment, about wrapping?
Grizzly6
Full Fledged Farker
Interesting how he slices the "fatty" portions of the brisket. I sliced it the wrong way last time and those portions were very tasty but not as tender. Just shows that even if the brisket is cooked great, if you cut it wrong you lose some of the aweseomeness.
Vision
is Blowin Smoke!
Best video yet.
AustinKnight
is Blowin Smoke!
Thats how you wrap them nice and tight, the paper vents un like foil.
Sent from my SGH-T999
jeffsee
Full Fledged Farker
I will have to try that next time.
Bludawg
somebody shut me the fark up.
:biggrin1: I have a 13 lber going on in the morning:dancer:
atcNick
Knows what a fatty is.
Great video. I'm pretty sure these central tx guys use butcher paper over foil because its cheaper, especially on a commercial scale.
-Nick
-Nick
Homebrewed Q
Take a breath!
Did he say what grade that brisket was? Great video, didn't know he had a video series. His place in Austin is definitely on my BBQ bucket list.
Yeah, I'm a rapper. heheheheee.
Paper is a good deal for sure. Donny T got me back into paper a couple of years ago, but for brisket, I still make a boat with foil (bottom and low sides) to set my paper pouch on. .... when I tear the paper, the foil is a good safety net, and it makes it easier for me to get the pouch off the cooker.
Pitmaster T
Babbling Farker
We don't use paper over foil because of its cost.
That smoker is like a twin segmented Horizontal PBC rip off ain't it.
who the heck is donny T? LOL
That smoker is like a twin segmented Horizontal PBC rip off ain't it.
who the heck is donny T? LOL
djoseph74
Knows what a fatty is.
I just watched the entire series. Its excellent so far! He didn't exactly say, but did say it was what you would normally get at the grocery store. Its in one of the first videos. He pulls it out, takes it out of the wrapper, and trims it up.
El Ropo
Quintessential Chatty Farker
I'm not positive, but I thought I remember seeing a choice label on the cryo pack in one of the vids. Possibly one of the Creekstone Farms upper choice packers. I know for his restaurant, he tries to use the best natural product available at the moment. It used to be Meyer farms products
jeffjenkins1
Babbling Farker
Nice vid! Making me want to go buy a brisket!
Jeff
Jeff
caseydog
somebody shut me the fark up.
I love how Aaron cooks intuitively. No fixed rules. He wraps if he needs to, and doesn't wrap if he doesn't need to.
I liked how he described looking for a "mahogany" color, and wrapping to keep from going past that color. I definitely learned a new thing, there.
I cook intuitively, too. Which is probably why I "get" Aaron Franklin. Watching this whole brisket series of videos makes me want to get back on the saddle and try another brisket -- my nemesis, up to now.
CD
djoseph74
Knows what a fatty is.
I can't wait to try another. His explanation of the brisket stalling at 175 should fix my toughness problem next time. I love his approach in the videos. He explains things very well.
Bbq Bubba
somebody shut me the fark up.
That mahagony color thing is for all the competition guys.
The brisket he cooks at Franklins is proper BLACK with a real bark. :tsk:
Wampus
somebody shut me the fark up.
Brisket....the great challenge.
I just did a packer for NYE and nearly every single time I do one I'm humbled when I go to slicing. As Aaron said, one of the hardest things to do is to get a consistent "doneness" throughout.
That one looks amazing and not much like any I've done yet.
I just did a packer for NYE and nearly every single time I do one I'm humbled when I go to slicing. As Aaron said, one of the hardest things to do is to get a consistent "doneness" throughout.
That one looks amazing and not much like any I've done yet.
