Franklin replica brisket

[curly1967]

Originally Posted by Bludawg

He (AF) don't serve off the pit they sit in a warming oven once they pass his finger poke test until service. So lets say for arguments sake the briskets start coming off the pit at 1 am they go into a warmer at 150 until he opens at 11. The long hold at a low temp completes the rendering process; results> pure butter texture,moist, jiggly brisket. I let mine drop to 180 then hold at 180 for 3 hrs and let it cool to 150. The lowest setting on My oven is 170 I chose 180. 30 deg hotter for a little less time IMO is a good approximation. Letting is rest to 150 allows it to relax and keeps it juicy.

so the warmer is set at 150? For some reason I was thinking they rested @ 200.

[Bludawg]

Originally Posted by curly1967

so the warmer is set at 150? For some reason I was thinking they rested @ 200.

Most commercial warmers are set about 150. So it is an assumption on my part I have no specific knowledge of his exact procedures. hence the statement in my post

So lets say for arguments sake the briskets start coming off the pit at 1 am they go into a warmer at 150

I figure the longer your needing to hold in order to maintain freshness the lower the temp you would want.

[JS-TX]

I cook brisket fat side down since I use vertical cookers, I also rest fat side down, but I'm wondering if there is any benefit to resting fat side up? Will the juices from the inner fat cap melt into the leaner meat? Heat rises so maybe this will help this along? Hmm..

[Jaskew82]

Originally Posted by JS-TX

I cook brisket fat side down since I use vertical cookers, I also rest fat side down, but I'm wondering if there is any benefit to resting fat side up? Will the juices from the inner fat cap melt into the leaner meat? Heat rises so maybe this will help this along? Hmm..

Only way to find out is try...

[Bludawg]

Originally Posted by JS-TX

I cook brisket fat side down since I use vertical cookers, I also rest fat side down, but I'm wondering if there is any benefit to resting fat side up? Will the juices from the inner fat cap melt into the leaner meat? Heat rises so maybe this will help this along? Hmm..

When I cook on the UDS I'm FC down until I Wrap then I stays FC up the Paper is a Good heat shield.

[JS-TX]

Originally Posted by Bludawg

When I cook on the UDS I'm FC down until I Wrap then I stays FC up the Paper is a Good heat shield.

FC up is something I've never tried, I may have to try it out - at least part of the cook. Got a comp. next week, so may not be the right time to experiment.. however, last minute changes have worked for me in the past. Do you go direct heat or use a heat shield?

[Toast]

Sounds like high heat and butcher paper my be the magic here.

[fremont]

Originally Posted by BigHatBBQ

Franklin doesn't use a WSM.

This made me chuckle.

[Bludawg]

Originally Posted by JS-TX

FC up is something I've never tried, I may have to try it out - at least part of the cook. Got a comp. next week, so may not be the right time to experiment.. however, last minute changes have worked for me in the past. Do you go direct heat or use a heat shield?

Direct the whole cook,The fat cap is the heat shield in the beginning after wrapping the Butcher Paper takes it's place, When wrapped right there is two layers on the bottom & 1 on top.

[CarolinaQue]

He holds in a 200* crescor type holding box.