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La Barbecue Smoked Brisket
- Thread starter Czarbecue
- Start date
WareZdaBeef
is Blowin Smoke!
- Joined
- Feb 25, 2012
- Location
- PA
I don't know how that would be much help, those spices could be for other items on the menu.
WareZdaBeef
is Blowin Smoke!
- Joined
- Feb 25, 2012
- Location
- PA
Well, i subscribe to the plain S&P bs magazine. And i have never tasted it, im basing purly on a looks standpoint.
WareZdaBeef
is Blowin Smoke!
- Joined
- Feb 25, 2012
- Location
- PA
One could just dump every spice on that rack onto a brisket and hope for the best.
Clay-b-que
is Blowin Smoke!
- Joined
- Jun 18, 2014
- Location
- Denver, CO
When I was there a few weeks ago I talked to the main guy that day and got a tour of the pits. He said spritz with apple cider vinegar or worsteshire or whatever. No definitive answer but for sure his ribs, turkey and pulled pork had vinegar all over them.
WareZdaBeef
is Blowin Smoke!
- Joined
- Feb 25, 2012
- Location
- PA
Thats a huge difference in flavor profile. Thats up there with one day saying apple juice and the next day saying orange juice.
Czarbecue
Babbling Farker
WareZdaBeef
is Blowin Smoke!
- Joined
- Feb 25, 2012
- Location
- PA
good point. Ponzu makes alot of sense.
Khuff
MemberGot rid of the matchlight.
- Joined
- Feb 28, 2016
- Location
- McAllen, Tx
I saw a tv show or perhaps a YouTube video a while back. A guest chef worked a 24hr shift at Franklins. When he was helping the pitmasters with the briskets on the nightshift, they were spritzing them with apple cider vinegar and also tipping the briskest over to drain the grease puddle off. I'm assuming they drained the grease off the top to maintain a consistent and even bark.
Khuff
MemberGot rid of the matchlight.
- Joined
- Feb 28, 2016
- Location
- McAllen, Tx
Ok, I found the link.
[ame]https://youtu.be/vUDiEQBZL_8[/ame]
[ame]https://youtu.be/vUDiEQBZL_8[/ame]
Khuff
MemberGot rid of the matchlight.
- Joined
- Feb 28, 2016
- Location
- McAllen, Tx
If you follow the video closely, you will find the answers.
Panupat
Full Fledged Farker
- Joined
- Apr 30, 2016
- Location
- Wattana, Bangkok, Thailand
Man I've watched that video twice but wasn't paying that much attention. This time, seeing the guy struggling with cutting brisket while Aaron did it so easily reminded me of myself when I tried to copy how the man trim brisket lol.
While wrapping the lids were left open for a VERY long time. They regain heat that fast? Or do you think the temp drop was part of the plan?
While wrapping the lids were left open for a VERY long time. They regain heat that fast? Or do you think the temp drop was part of the plan?
- Joined
- Jul 19, 2011
- Location
- In the Marsh
Not so sure about that...
mcdeadstein
Knows what a fatty is.
- Joined
- Jul 31, 2016
- Location
- pittsburgh, pa
FWIW, my last brisket i did Bludawgs hot and fast method on my Lang 48. Brisket was a CAB choice from GFS. I kept the temps on my lang up in the 275 - 300 mark (closer to 300) the entire cook. I rubbed with SPOG and spritzed with 100% apple cider vinegar and cooked on a clean white oak fire and wrapped in regular brown butcher paper. I pulled the brisket at ~202 and into an empty cooler for 6ish hours. After ~6 hours the temp had fallen to 140 and it was time to eat.
It was as close to what Franklin and La BBQ offered as I have ever achieved in my backyard. The smell comin goff the lang was spot on what I remember from being there. The taste/texture was 90% of the way there (maybe i just got lucky on this one who knows). The bark was a little underwhelming but I think that is more to do with the right holding environment. Having those CVAP or other specialized holding oven is key. The closest the home cook could achieve at minor expense would be the roaster or a sous-vide for holding. Maybe even a 170 deg oven w/ water pan would get you partially there. I have cooked short ribs and chuck roast for up to 72 hours at 140 ish temps sous vide and the result is meat butter.
As to the point of using Lawry's. I don't think John Lewis was leading people astray I have read other articles where he has mentioned having great brisket somewhere and then realizing they used Lawrys. So while that rub recipe he gives may not be the current recipe he uses I bet it is close. I have a batch mixed up that I will try on the next brisket.
It was as close to what Franklin and La BBQ offered as I have ever achieved in my backyard. The smell comin goff the lang was spot on what I remember from being there. The taste/texture was 90% of the way there (maybe i just got lucky on this one who knows). The bark was a little underwhelming but I think that is more to do with the right holding environment. Having those CVAP or other specialized holding oven is key. The closest the home cook could achieve at minor expense would be the roaster or a sous-vide for holding. Maybe even a 170 deg oven w/ water pan would get you partially there. I have cooked short ribs and chuck roast for up to 72 hours at 140 ish temps sous vide and the result is meat butter.
As to the point of using Lawry's. I don't think John Lewis was leading people astray I have read other articles where he has mentioned having great brisket somewhere and then realizing they used Lawrys. So while that rub recipe he gives may not be the current recipe he uses I bet it is close. I have a batch mixed up that I will try on the next brisket.
JS-TX
is One Chatty Farker
- Joined
- Feb 17, 2010
- Location
- San Antonio, TX
Count me in for a long hold.. when possible. It does make a difference.
Salt and pepper only? Who knows.. but it's possible to get some hints of other flavors when that fat is rendered out just right along with a nice clean post oak burn, and a spritz of ACV or watered down worchestire..
Franklins and La BBQ brisket is very close... both amazing.
Salt and pepper only? Who knows.. but it's possible to get some hints of other flavors when that fat is rendered out just right along with a nice clean post oak burn, and a spritz of ACV or watered down worchestire..
Franklins and La BBQ brisket is very close... both amazing.
m-fine
is One Chatty Farker
- Joined
- Apr 25, 2016
- Location
- Rochester/Finger Lakes NY
A brisket rubbed with nothing but salt can give a good bark when cooked right. I don't have a hard time believing that the only ingredients IN THE RUB are salt and pepper. The spritz smoke and the meat could be the source of the additional flavors.
Personally I think people put WAY too much focus on the rub. The worlds best rub on an average piece of meat with an average cook is going to be mediocre at best. A simple rub on a very good piece of meat cooked by a master would blow it away.
The keys to Franklin's brisket are the meat he starts with and how it is cooked and held. If he could get the same results putting magic rub on bargain beef and rapid cooking for 5-6 hours, don't you think he would? It is a 24 hour operation because that's what it takes for him to consistently deliver the results he does.
Personally I think people put WAY too much focus on the rub. The worlds best rub on an average piece of meat with an average cook is going to be mediocre at best. A simple rub on a very good piece of meat cooked by a master would blow it away.
The keys to Franklin's brisket are the meat he starts with and how it is cooked and held. If he could get the same results putting magic rub on bargain beef and rapid cooking for 5-6 hours, don't you think he would? It is a 24 hour operation because that's what it takes for him to consistently deliver the results he does.
Czarbecue
Babbling Farker
Definitely the meat. I know he had a subpar review when he was forced to use Select/Choice grade when his supplier had issues.
Al_T
Knows what a fatty is.
- Joined
- Aug 17, 2015
- Location
- San Antonio Texas
The key to what places like Franklin, LA Barbecue, Luie Mullers, 2M smokehouse etc. Is the meat. The meat they get is just incredible. They of course no how to use their pits. I am convinced the seasoning is not as important as people make it out to be.
I have spritzed my brisket and short ribs for years. I use about 75% apple juice and about 25% Braggs apple cider vinegar. I want it to taste like a strong combucha. I spritz about once a hour maybe a little longer. This give an almost citrus taste because of acid in the vinegar and the sweet of the apple juice. It keeps the meat moist, does not hurt the bark and does build a different layer of flavor. I also wrap in butcher paper when the meat reaches 165 to 170 internal and cook till probe tender. I usually hold for a couple of hours in the oven about 170 maybe a little longer just depends how things work out. When I get a really good brisket or short rib they always come out incredible. When I get a mediocre piece of meat they come out ok. It's hard for most of us to get the quality of meat they get.
I have spritzed my brisket and short ribs for years. I use about 75% apple juice and about 25% Braggs apple cider vinegar. I want it to taste like a strong combucha. I spritz about once a hour maybe a little longer. This give an almost citrus taste because of acid in the vinegar and the sweet of the apple juice. It keeps the meat moist, does not hurt the bark and does build a different layer of flavor. I also wrap in butcher paper when the meat reaches 165 to 170 internal and cook till probe tender. I usually hold for a couple of hours in the oven about 170 maybe a little longer just depends how things work out. When I get a really good brisket or short rib they always come out incredible. When I get a mediocre piece of meat they come out ok. It's hard for most of us to get the quality of meat they get.
