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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, 10:15 PM | #31 |
is Blowin Smoke!
Join Date: 02-17-10
Location: San Antonio, TX
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09-13-2012, 10:21 PM | #32 |
Got Wood.
Join Date: 03-29-11
Location: Austin, TX
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Nice observation, I think we have verified that the long hold at 200 degrees is in fact the secret. Well done, now I just need to get my food handlers license.
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09-14-2012, 01:26 PM | #33 |
is one Smokin' Farker
Join Date: 03-21-12
Location: Arkansas
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Does Franklin inject with phosphates?
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09-14-2012, 01:40 PM | #35 |
is One Chatty Farker
Join Date: 06-26-10
Location: Manheim, PA
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I would highly doubt it. As outspoken as Mr. Franklin is about all natural quality beef, I would be shocked to hear he injects it with phosphates. Also, I don't know if it would be cost or time effective to inject on the scale he smokes brisket at. HOWEVER, the only person who REALLY knows what Aaron Franklin does to create brisket nirvana, is Aaron Franklin lol! :)
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Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn- |
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09-14-2012, 01:48 PM | #36 | |
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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[quote=caseydog;2210678]
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Sent from my DROID2 GLOBAL using Tapatalk 2
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-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
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09-14-2012, 01:51 PM | #37 | |
somebody shut me the fark up.
Join Date: 07-19-11
Location: In the Marsh
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[quote=---k---;2211912]
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"You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier 22" WSM 22" Weber Gold Weber Smoky Joe Weber Gasser Rec-Tec 590 |
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09-14-2012, 02:34 PM | #38 | |
is Blowin Smoke!
Join Date: 02-17-10
Location: San Antonio, TX
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[quote=---k---;2211912]
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09-14-2012, 03:06 PM | #39 |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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I'd love to see info that is conflicting also. I just shared what I heard on the show and what I've read in articles. Would love to hear all he has to say on the subject of brisket!!!
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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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09-14-2012, 04:08 PM | #40 |
is one Smokin' Farker
Join Date: 03-15-12
Location: Flushing, Queens NYC
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Franklin doesn't really cook the briskets anymore, it's his pitmaster John Lewis whose manning the flames. So there's at least 2 who know the full on secrets.
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Bubba Grill Super Cooker. Bringing Carolina Whole Hog BBQ to NYC www.arrogantswine.com |
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09-14-2012, 05:32 PM | #41 |
is one Smokin' Farker
Join Date: 03-21-12
Location: Arkansas
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How big is his smoker and I wonder how many briskets he cooks per day?
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OK Joe Vertical Smoker, UDS, Komado Acorn, Weber Kettle Ranch, Weber Kettle, Stok Kettle |
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09-14-2012, 08:28 PM | #42 |
is One Chatty Farker
Join Date: 06-26-10
Location: Manheim, PA
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I read a really good article on him and John Mueller in Texas Monthly a While back. Initially he was using a 500 gallon offset but built a few more similar cookers recently according to that article. Don't know when it was written, last I heard he's selling out brisket before everyone in the line that forms at 9:00 a.m. even gets the whole way through the door.
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Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn- |
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09-14-2012, 10:08 PM | #43 | |
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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While I think his reputation is well deserved, I am getting a little tired of the Aaron Franklin worshiping going on around here these days. Lots of great pit masters, lots of great methods...
Anyway, when I was there I got a few second with Aaron, not enough to cover everything. And, since I hadn't cooked my own brisket yet, not everything made sense at the time.... But, Kosher Salt / Coarse pepper only. He starts prepping around 8:00 pm to 9:00 pm. Smoke around 265* to 275*. "If you hear the meat, you're too hot." Wrap when the bark is where you want it. Oak only. That was all I was able to get out of him while there before he had to move on to other guests. I thought I heard him say that he was wrapping around 4:00 am. Here is a reply I got after I emailed him to tell him how amazing his brisket was and thank him. The "chow thing" is the video on Chow.com: Quote:
With that, I'm going back to trying to duplicate his results rather than talking about them.
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-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
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09-15-2012, 06:34 AM | #44 |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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I don't think that any one is saying he is the only good pitmaster out there, and I wouldn't necessarily say he is being worshiped here. I think that it's a matter of the fact that he's been on T.V. a lot lately. That, and many of the people I know or have heard on here that have been to his place say that he does have either the best, or some of the best brisket they've ever had.
No one's saying that his method is the only one. But, people struggle with brisket, and to finally see a visual on T.V. as an example of what you're striving for the end result to be, it usually causes people to gravitate to that method. Kind of hard to duplicate a result if you don't keep the variables the same to get a base line to work from. As far as inconsistancies, I don't remember seeing any thing mentioned about how he does it than what you have written there? I've heard him say in interviews where he says between 275* - 300* when asked what temp he cooks at. Maybe he's putting out different info to different people on purpose to keep us guess and to not give away the finer details? Like it's been said before, the only people that know for sure are him and his assistant pitmaster.
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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 Last edited by CarolinaQue; 09-15-2012 at 11:54 AM.. |
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09-15-2012, 06:49 AM | #45 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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He starts with great hunks of beef. End of story.
If it moves like jellow raw, it'll do the same after it's cooked. The source of beef combined with his cooking method works great. If there were other places in the hill country starting out with the same quality of brisket, they may get close.
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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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