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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 03-15-2013, 01:01 AM   #1
fremont
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Default Franklin replica brisket

I want to get as close as possible to an Aaron Franklin brisket on my WSM. Here's my plan:

* 11 lb Choice packer, trimmed down to 1/4-1/2"
* Deckle trimmed fair amount
* Dalmation rub (kosher & coarse BP)
* Full ring mesquite lump (Minion lit)
* Dry, foiled water pan
* Oak and/or mesquite (not heavy)
* Target 275-300 lid until 165 internal
* Tightly wrap in unwaxed butcher paper (after spritzing with wors/beef broth/water combo) until probe tender
* Cut whole (not separate point & flap)
* Rest 1-2 hrs in faux cambro
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Unread 03-15-2013, 06:29 AM   #2
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Reposted in new thread.

I didn't want to derail this one. Sorry fremont.
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Last edited by K-JUN; 03-15-2013 at 06:50 AM.. Reason: Wanted to avoid a thread hijack
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Unread 03-15-2013, 06:35 AM   #3
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Franklin BBQ's with post oak, not mesquite
Skip the spritz, it just adds to your cook time and is not necessary if you wrap.
Wrap closer to 180. You will get kind of a roasty briskie wrapping too early.
Sounds like a good overall plan, so go nail it.
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Unread 03-15-2013, 07:04 AM   #4
HeSmellsLikeSmoke
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Doesn't Franklin cook hotter than that? I gotta look at his video again.
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Unread 03-15-2013, 07:43 AM   #5
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leave the mesquite out, or cut it, that stuff is potent!
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Unread 03-15-2013, 07:46 AM   #6
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wrap once you get the bark you want, not at a specific temp. Stop cooking brisket (or any meat for that matter) by temp and start using doing CPR (Yes, cardiopulmonary resuscitation).

The first thing you learn in CPR is "Look. Listen. Feel.". Look for the right indicators. Listen, not as important, lol. Feel the meat for doneness. Temps are meaningless and will only distract you.
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Unread 03-15-2013, 07:49 AM   #7
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Quote:
Originally Posted by Jaskew82 View Post
wrap once you get the bark you want, not at a specific temp. Stop cooking brisket (or any meat for that matter) by temp and start using doing CPR (Yes, cardiopulmonary resuscitation).

The first thing you learn in CPR is "Look. Listen. Feel.". Look for the right indicators. Listen, not as important, lol. Feel the meat for doneness. Temps are meaningless and will only distract you.
Well said! This is excellent advice.
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Unread 03-15-2013, 08:25 AM   #8
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Here's a thread I started that may be of use:

http://www.bbq-brethren.com/forum/sh...d.php?t=143631
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Unread 03-15-2013, 10:38 AM   #9
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I agree with J$, skip the mesquite and go all oak. Get that brisket super tender and slice 3/8" thick. Try to rest longer if you can. And if you really want a Franklin brisket you may have to spend the $ and get a Creekstone brisket. I can't say for sure that will make a huge difference but his brisket is pretty #!$%* awesome. Then again, if you never had his brisket you don't know what you are missing.
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Unread 03-15-2013, 10:47 AM   #10
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Quote:
Originally Posted by fremont View Post
I want to get as close as possible to an Aaron Franklin brisket on my WSM. Here's my plan:

* 11 lb Choice packer, trimmed down to 1/4-1/2"
I doubt Franklin's trims the briskets that they serve in the restaurant. I believe that they use Creekstone briskets.
* Deckle trimmed fair amount
I doubt Franklin's trims the briskets that they serve in the restaurant
* Dalmation rub (kosher & coarse BP)
* Full ring mesquite lump (Minion lit)
Franklin's doesn't use mesquite
* Dry, foiled water pan
Franklin's uses a water pan
* Oak and/or mesquite (not heavy)
Franklin's uses post oak
* Target 275-300 lid until 165 internal
Wrap when color/bark is where you want it
* Tightly wrap in unwaxed butcher paper (after spritzing with wors/beef broth/water combo) until probe tender
* Cut whole (not separate point & flap)
* Rest 1-2 hrs in faux cambro
Franklin's probably rests longer than this
....
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Unread 03-15-2013, 10:52 AM   #11
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I've had Franklin's bbq 3 times, I know he runs his pits at 300 on post oak. I have gotten very close at home heres how.
Trim the hard fat
50/50 S&P
300 four hrs wrap in a single layer of BP
continue to cook at 300 until probe tender
allow to cool to 180 and hold at 180 3 hrs
allow to cool to 150 carve it up
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Unread 03-15-2013, 10:56 AM   #12
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Franklin doesn't use a WSM.
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Unread 03-15-2013, 11:02 AM   #13
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I used Franklins video series on my last brisket which came out fantastic.

But, I used it as a guide. I did not follow it exactly.

I think thats the idea, there are no hard and fast rules.

He just shows you what to look for and basic methods.

Use that, plus the knot of wood between your shoulders and you will do fine.
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Unread 03-15-2013, 11:21 AM   #14
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Quote:
Originally Posted by Bludawg View Post
I've had Franklin's bbq 3 times
allow to cool to 180 and hold at 180 3 hrs
allow to cool to 150 carve it up
3 times?! Lucky dog you.

What is the 3 hours at 180* about? I've never heard of this.
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Unread 03-15-2013, 11:53 AM   #15
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Quote:
Originally Posted by JS-TX View Post
3 times?! Lucky dog you.

What is the 3 hours at 180* about? I've never heard of this.
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.
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