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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, 03:25 PM   #1
RW
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Default Aaron Franklin's finished brisket

It's looking good:
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Unread 01-04-2013, 03:30 PM   #2
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What are folks thoughts, at the moment, about wrapping?
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Unread 01-04-2013, 03:56 PM   #3
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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.
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Unread 01-04-2013, 04:05 PM   #4
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Best video yet.
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Unread 01-04-2013, 04:37 PM   #5
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Quote:
Originally Posted by jeffsee View Post
What are folks thoughts, at the moment, about wrapping?
Thats how you wrap them nice and tight, the paper vents un like foil.



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Unread 01-04-2013, 04:38 PM   #6
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I will have to try that next time.
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Unread 01-04-2013, 04:49 PM   #7
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Outstanding video!

There's a lot to be said about the quality of meat one uses (select vs choice vs prime).
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Unread 01-04-2013, 05:55 PM   #8
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I have a 13 lber going on in the morning
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Unread 01-04-2013, 08:56 PM   #9
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Great video. I'm pretty sure these central tx guys use butcher paper over foil because its cheaper, especially on a commercial scale.


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Unread 01-04-2013, 09:24 PM   #10
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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.
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Unread 01-04-2013, 09:27 PM   #11
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Quote:
Originally Posted by jeffsee View Post
What are folks thoughts, at the moment, about wrapping?
Quote:
Originally Posted by AustinKnight View Post
Thats how you wrap them nice and tight, the paper vents un like foil.
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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.
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Unread 01-04-2013, 09:33 PM   #12
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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
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Unread 01-04-2013, 09:38 PM   #13
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Quote:
Originally Posted by Homebrewed Q View Post
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.
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.
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Unread 01-04-2013, 10:33 PM   #14
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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
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Unread 01-04-2013, 10:54 PM   #15
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Nice vid! Making me want to go buy a brisket!

Jeff
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