Franklins hold over technique

[gtr]

Originally Posted by Raider18

BBQ is one of those things you can tell people exactly how you do it, but doesn't mean they can do it.

Roger that!

I've seen a couple presentations by comp guys and they'll say "Sure, we'll show you everything we do. Yours still won't be like ours." and they are correct.

As to the holding - not sure if I'd ever wanna spend the $$ to get a proper CVAP, but I got one of those cheap arse roaster ovens (as preached by smoke ninja for holding brisket and BobBrisket for finsihing chuck rolls) and get great results with that. It's a small enclosed space, so losing moisture is not an issue. For briskets, being conscious about venting the steam before resting has also been a big help, along with looking for the meat to be in the 150-ish range before slicing.

[pjtexas1]

Robertm knows some things about brisket! We should read his post twice.

It was 12-13 years ago that I accidentally discovered the long hold. My briskets became so much better after that discovery. I can't say for sure how many I've cooked but it's hundreds. That's the best way to learn. If you cook for 100+ people you'll learn how hard a pit master really works. It's not for me. Sold the big pit and bought a much smaller one. Practice, practice, practice and then practice until you can't do it wrong. And TAKE NOTES. And don't change 3 things every time you cook. You'll never figure it out that way.

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