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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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09-15-2012, 06:50 AM | #46 |
is One Chatty Farker
Join Date: 09-11-11
Location: Baltimore, Maryland
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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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Mak 1 Star, Blackstone 36, WSM 18, Weber OTG |
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09-15-2012, 01:19 PM | #47 |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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some of you here... ur questions... really take the damn cake
3:15 wtf ever
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I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. Edict. |
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09-15-2012, 01:30 PM | #48 | |
On the road to being a farker
Join Date: 05-26-11
Location: Kentwood LA
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Quote:
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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Mike Price |
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09-15-2012, 02:35 PM | #49 |
Full Fledged Farker
Join Date: 02-24-12
Location: Hightown, CO
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Wow that looks good
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09-15-2012, 02:51 PM | #50 |
is One Chatty Farker
Join Date: 06-26-10
Location: Manheim, PA
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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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Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn- |
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09-16-2012, 08:16 AM | #51 |
Full Fledged Farker
Join Date: 07-02-10
Location: Sellersville, PA
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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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Lang 84 Deluxe / 18.5 wsm / 22.5 WSM / 22.5 Gold Kettle / UDS / |
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09-16-2012, 04:27 PM | #52 |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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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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I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. Edict. |
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09-16-2012, 05:05 PM | #53 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Infernoooo! How the **** are 'ya?! How've you been? Long time no see. Welcome back.
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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09-16-2012, 05:14 PM | #54 |
On the road to being a farker
Join Date: 03-16-12
Location: Greensburg PA
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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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Masterbuilt, Webers and cast iron - Pittsburgh style! Know your butcher! |
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09-16-2012, 08:43 PM | #55 |
Full Fledged Farker
Join Date: 12-26-11
Location: Fairhope, Alabama
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Gotta love Bourdain.
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- Weber Kettle -Chargiller Akorn -Masterbuilt Vertical *NOT a member of the Secret Squirrel Society because it does not exist! :crazy: KCBS CBJ |
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09-17-2012, 05:03 PM | #56 | |
On the road to being a farker
Join Date: 01-01-09
Location: Sydney, NSW, Australia
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Quote:
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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Thanks from:---> |
09-17-2012, 09:25 PM | #57 | |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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Quote:
By you I mean "one.'
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I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. Edict. |
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09-17-2012, 10:29 PM | #58 |
Take a breath!
Join Date: 02-22-08
Location: Phoenix, AZ
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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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Little Miss BBQ |
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Thanks from:---> |
09-18-2012, 12:30 AM | #59 |
is One Chatty Farker
Join Date: 08-23-10
Location: Austin Texas
Name/Nickname : D
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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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Pitmaker Magnum Snipper * UDS* Copper Kettle |
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09-18-2012, 07:16 AM | #60 |
is one Smokin' Farker
Join Date: 03-15-12
Location: Flushing, Queens NYC
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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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Bubba Grill Super Cooker. Bringing Carolina Whole Hog BBQ to NYC www.arrogantswine.com |
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