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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-04-2013, 11:59 PM   #16
caseydog
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Quote:
Originally Posted by jeffsee View Post
What are folks thoughts, at the moment, about wrapping?
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.

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Unread 01-05-2013, 12:02 AM   #17
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I like how no therm entered the meat at any time.
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Unread 01-05-2013, 12:18 AM   #18
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Quote:
Originally Posted by caseydog View Post
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.
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.
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Unread 01-05-2013, 09:16 AM   #19
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Quote:
Originally Posted by caseydog View Post
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.

CD
That mahagony color thing is for all the competition guys.

The brisket he cooks at Franklins is proper BLACK with a real bark.
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Unread 01-05-2013, 09:32 AM   #20
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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.
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Unread 01-05-2013, 10:22 AM   #21
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Great Video!

I love the way the meat and the process are the star of the video.
And, the way he acknowledges that there are lots of ways to get where you are going, not just his method.

Lots of good and useful info there for anyone struggling with, or hoping to get into, cooking brisket.

Thanks for the link.

TIM
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Unread 01-05-2013, 10:56 AM   #22
Big Mike
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I wrap the majority of the time. I have not used butcher paper yet. I may have to find some and give it a try.
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Unread 01-05-2013, 10:58 AM   #23
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Quote:
Originally Posted by Bbq Bubba View Post
That mahagony color thing is for all the competition guys.

The brisket he cooks at Franklins is proper BLACK with a real bark.
I remember one of the earlier videos he said he would wrap all his briskets if he wasnt doing so many.
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Unread 01-05-2013, 11:38 AM   #24
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wow, talk about a tender brisket. Its disheartening as I was hoping to see him cook a dry tough shoe leather flat so I could feel good about myself.
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Unread 01-05-2013, 11:44 AM   #25
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I like how he still embraces the low and slow style of cooking.
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Unread 01-05-2013, 11:54 AM   #26
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Very nice!!
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Unread 01-05-2013, 12:09 PM   #27
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Perfect example of a great restaurant or backyard brisket...
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Unread 01-05-2013, 02:35 PM   #28
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Good stuff for sure. I went and watched his whole series on youtube last night. Great information in all of them, plus his personality is great.
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Unread 01-05-2013, 06:56 PM   #29
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I just finished making his bbq sauce from this video and it is GREAT!!!
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Unread 01-05-2013, 06:59 PM   #30
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My goodness that Brisket looks damn good.
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